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Juice Pulp Cake

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Ingredients
  

Cake Dry Ingredients

  • 325 g Self-Raising Flour
  • 250 g Raw Sugar
  • 1 tsp Baking Powder
  • 2 tsp Salt
  • 2 tsp All Spice
  • 1/2 tsp Nutmeg grounded
  • 2 cups Juice Pulp preferable of harder fruits and vegetables, remove the seeds before juicing
  • 200 g Chopped Walnuts

Wet Ingredients

  • 1 cup Milk or Unsweetened Soya Milk or Almond Milk I just use milk
  • 4 eggs
  • 350 ml Sunflower Oil

Caramel Topping

  • 70 g Raw Sugar
  • 2 Tbsp Milk
  • 2 Tbsp Sunflower Oil
  • 40 g Chopped Walnuts
  • 1 tsp Rum optional

Cream Cheese Frosting

  • 250 g Cream Cheese at room temperature
  • 120 g Caster Sugar
  • 1 tsp Vanilla pod or Dark Rum
  • 120 g Butter at room termperature (optional)

Instructions
 

Make the cake

  • Preheat oven at 160°C.
  • Sift the flour, baking powder and the spices together twice, and place them into a mixer.
  • Add all the rest of the dry ingredients into the mixer and on low speed, mix the ingredients.
  • In a large cup or bowl, mix the eggs, milk and oil briefly, and then add that to the dry ingredients.
  • Mix quickly, do not overmix or the cake will become rubbery.
  • Place the cake on a medium height rack and bake for 30 minutes while you make the Caramel Topping.

Caramel Topping

  • Put a sauce pan on medium heat and put all the ingredients except the walnuts into the pan.
  • When the sugar has melted, add in the walnuts.
  • After 30 minutes' in the oven, take the cake out and pour the caramel topping over.
  • Continue baking until 60 minutes is up.
  • Remove from oven and cool on a wire rack.

Cream Cheese Frosting

  • Beat the cream cheese until smooth.
  • Add the rest of the ingredients and beat until smooth.
  • Spread or pipe over cake.