Spicy date, orange and carrot cake

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Makes 1 large cake serving Prep: 20 mins, Cooking: 40 mins
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A winner! This deliciously moist cake is packed with typical Middle Eastern ingredients and spices and contains no eggs and little sugar.

By Food24 August 19 2019
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Ingredients (24)

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 chopped pistachio or pecan nuts
230 g cottage cheese — smooth
45-60 ml honey
lemon — zested
honeycomb
pistachio nuts — chopped
pomegranate seeds
fresh mint — sprigs
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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 honey comb on top, sprinkle the pistachios and
pomegranate seeds (if using) over and garnish the cake with the mint sprig.   



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