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Spicy date, orange and carrot cake


Spicy date, orange and carrot cake

Ingredients 25
Servings makes 1 large cake
Time 20 min

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
  • grated zest of 1 orange
  • 180
    ml
    olive oil
  • 750
    ml
    finely grated carrots
  • 500
    ml
    white bread flour, preferably stone ground
  • 10
    ml
    baking powder
  • 2,5
    ml
    salt
  • 10
    ml
    ground cinnamon
  • 5
    ml
    ground mixed spice
  • 5
    ml
    aniseed
  • 125
    ml
    brown sugar
  • 125
    ml
    desiccated coconut
  • 125
    ml
    sultanas
  • 250
    ml
    chopped
  • pistachio or pecan nuts
  • ICING
  • 2
    tubs smooth cottage cheese
  • 45-60
    ml
    honey grated zest of 1 lemon
  • TO FINISH
  • honeycomb
  • chopped pistachio nuts
  • pomegranate seeds (optional)
 

Method

baking: 35-40 min
 

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.

 

 

Read more on: cakes
 

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