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Carrot and orange yoghurt drizzle cake

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For the cake

For the icing


  1. For the cake, place all of the cake ingredients into a food processor and blend briefly until well combined - don't overmix.

  2. Grease a 600ml/1 pint pudding basin with softened butter. Spoon the mixture into the basin and smooth the top with a wet palette knife.

  3. Cover with cling film and microwave on high for 6-7 minutes, or until well risen and springy to the touch.

  4. Leave to cool, then loosen the edges and turn out onto a plate.

  5. For the icing, mix the yoghurt, icing sugar and orange zest together in a bowl.

  6. To serve, drizzle the icing over the cake and garnish with mint.

How-to videos

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Zesting citrus fruit