Carrot Cake with Pumpkin Seeds, Apricots and Honey-yogurt Icing
|For the cake mixture:|
|120ml (4fl oz)||maple syrup|
|75ml (2½fl oz)||mild vegetable oil, plus extra for greasing|
|¼ tsp||black cardamom seeds|
|150g (5½oz)||wholemeal spelt flour, plus extra for dusting|
|1 tsp||ground cinnamon|
|A pinch||grated nutmeg|
|2 tsp||baking powder|
|300g (10oz)||carrots, peeled and finely grated|
|60g (2oz)||dried apricots, chopped|
|Grated zest of ½ organic orange|
|40g (1¼oz)||pumpkin seeds|
|For the icing:|
|150g (5½oz)||full-fat cream cheese|
|150g (5½oz)||yogurt of your choice|
|25g (scant 1oz)||acacia honey|
|2–3 drops||vanilla extract|
|1 tbsp||lemon juice|
|For the decoration:|
|Edible flowers and pumpkin seeds (optional)|
You will need: a springform tin (diameter 20cm/8in).
Preheat the oven to 180°C (350°F/Gas 4). Beat the eggs and maple syrup in a bowl for several minutes with an electric whisk, gradually adding the oil. Finely grind the cardamom and cloves using a pestle and mortar. Combine the flour, spices, baking powder, and salt in a second bowl, add to the egg and oil mixture, and mix briefly. Fold the grated carrot, apricots, two-thirds of the orange zest, and the pumpkin seeds into the mixture.
Grease a springform tin (diameter 20cm/8in) with oil and dust with flour. Transfer the cake mix into the tin, smooth the surface, and bake in the centre of the oven for 35–40 minutes, until risen and golden brown. When an inserted wooden skewer comes out clean, the cake is ready. Carefully turn the warm cake out onto a wire rack and leave to cool completely.
For the icing, mix all the ingredients with most of the remaining orange zest and stir until smooth. Spread the mixture evenly over the cake. Sprinkle with the remaining orange zest and, if desired, decorate with edible flowers and some pumpkin seeds.