This creation has the scent of Chai spiced tea and is inspired by the traditional carrot halva dessert, rich with “enlightening” spice. This cake will also squeeze into a muffin tray making portable cup cakes to go. Great to curb those 3pm sugar cravings!
|1 cup spelt flour
1 cup coconut flour or wholemeal spelt
1 teaspoon baking powder
1 teaspoon bi carbonate of soda
2 teaspoons ground cardamom
Pinch of sea salt
1/2 cup soy milk
1 cup maple syrup or apple juice concentrate
2 tablespoons coconut oil
2 drops orange blossom extract (optional)
1/4 cup lemon juice
2 cups grated carrots
1/2 cup raisins
1 cup roughly chopped unsalted pistachios
1/2 cup dried apricots, roughly chopped
1 can coconut cream (270 ml)
Pinch sea salt
1 tablespoon kuzu or arrowroot dissolved in a tbsp of cold water
1 teaspoon lemon zest
Preheat oven to 175C.
Oil a 22 cm cake tin and line with greaseproof paper.
In a large bowl add the spelt flour, coconut flour, baking powder, bicarbonate of soda, cardamom and salt and whisk to aerate. In another medium sized bowl add the soy milk, maple syrup, coconut oil (if the coconut oil is solid, melt it over a gentle heat before adding), orange blossom and lemon juice and mix together well. Pour the wet into the dry mixture and blend to create a batter consistency. Fold in the carrots, raisins and pistachios and incorporate well. Pour the mixture into the cake tin and bake in the preheated oven for 30 minutes, adding a further 20 minutes of cooking time if necessary, until a skewer inserted comes out cleanly. Allow to cool completely before frosting. Use a palette knife or a spatula to evenly distribute the chilled frosting. Sprinkle with flaked coconut. Slice and serve up.
Place the apricots, coconut cream and salt into a small pot. Bring to a boil and simmer until the apricots are soft.
Puree until creamy and place back onto a medium flame. Dissolve the arrowroot in the water and add to the simmering apricot cream and allow to simmer few minutes longer whilst stirring. Take off the heat, stir in the lemon zest and place in a bowl and refrigerate
serves 8 – 10