Jamie oliver’s crowdpleaser bakes

Rolled carrot cake

Serves 8 Hands-on time 48 min, plus cooling Specialist kit 25cm x 35cm shallow baking tray

• 200g carrots

• 100g light brown soft sugar, plus 2 tbsp for dusting

• 100g self-raising flour

• 3 large free-range eggs

• 1 lime

• 3 tbsp olive oil

• 100g white chocolate

• 3 stem ginger balls in syrup

• 180g light cream cheese

1 Preheat the oven to 180°C/gas 4. Lightly oil a 25cm x 35cm shallow baking tray and line with greaseproof paper. Wash and trim the carrots, snap them into a food processor and pulse until finely chopped. Add the sugar and flour, crack in the eggs, finely grate in the lime zest, add 3 tablespoons of olive oil and blitz for a minute until smooth. Evenly pour the batter into the tray, and bake on the middle shelf of the oven for 12 minutes.

2 Lay out a clean tea towel and sprinkle over the extra sugar. As soon as the cake comes out of the oven, confidently turn it out of the tray on to the tea towel, paper side up, then carefully peel off the paper. Use one of the short ends of the tea towel to roll the sponge up, leaving the tea towel inside the sponge as it cools – this will help the cake keep its shape. Snap half the chocolate into a bowl and melt in the microwave, then finely chop the stem ginger and mix into the chocolate with the lime juice and cream cheese. Once the sponge is completely cool, unroll it and evenly spread over the filling. Roll it back up, place on a serving board, brush the sponge all over with stem ginger syrup, shave or grate over some of the remaining chocolate, then trim to neaten up the ends (chef’s treat!), and serve.

Per serving 291kcals, 13.6g fat (5.2g saturated), 6.5g protein, 37.8g carbs (27.1g sugars), 0.5g salt, 1.3g fibr