Name: Spicy date, orange and carrot cake
Prep time: 20 min
Total time: 20 min
Yield: makes 1 large cake serving
Cuisine: Bake
Ingredients: 250 g dates chopped; 2,5 ml Bicarbonate of soda; 80 ml hot green rooibos tea with chilli and mint; 125 ml orange juice; orange zest only; 180 ml fresh chillies 573; 750 ml carrots finely grated; 500 ml white bread flour; 10 ml Baking powder; 2,5 ml salt; 10 ml cinnamon ground; 5 ml mixed spice ground; 5 ml aniseed; 125 ml brown sugar; 125 ml desiccated coconut; 125 ml sultanas; 250 ml dates chopped; pistachio nuts; 2 cottage cheese smooth; 45-60 ml honey grated zest of 1 lemon; honeycomb; pistachio nuts chopped; pomegranate seeds

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Ingredients (23)

250 g	dates — chopped
2,5 ml	Bicarbonate of soda
80 ml	hot green rooibos tea with chilli and mint
125 ml	orange juice
	orange — zest only
180 ml	fresh chillies — 573
750 ml	carrots — finely grated
500 ml	white bread flour
10 ml	Baking powder
2,5 ml	salt
10 ml	cinnamon — ground
5 ml	mixed spice — ground
5 ml	aniseed
125 ml	brown sugar
125 ml	desiccated coconut
125 ml	sultanas
250 ml	dates — chopped
	pistachio nuts

ICING

2	cottage cheese — smooth
45-60 ml	honey grated zest of 1 lemon

TO FINISH

	honeycomb
	pistachio nuts — chopped
	pomegranate seeds

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Method:

Preheat
the oven to 180°C. Grease two 20cm loose- bottom cake tins with non-stick spray
and dust with cake flour.

1. Put the dates in a bowl, sprinkle the bicarbonate
of soda over then pour the hot tea and orange juice over. Add the orange zest,
oil and carrots and mix.

2. Sift together the flour, baking powder,
salt and ground spices. Add the aniseed, sugar, coconut, sultanas and nuts, and
mix.

3. Add the dates and stir until well combined.

4. Divide
the batter between the two cake tins and smooth the tops.

5. Bake for 35-40 minutes or until a skewer
inserted in the middle comes out clean and the cake pulls away from the sides
slightly.

6. Leave to cool in the tins for 5 minutes,
then turn out on a baking sheet and cool completely.

7. Icing: Mix the cottage cheese with the honey and
lemon zest and spread on top of both cake layers. Put one on top of the other.

8. To
finish: Spoon the honeycomb on top, sprinkle the pistachios and pomegranate
seeds (if using) over and garnish the cake with the mint sprig.