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Carrot, apricot and honey slice
dessert recipes | serves 16
Carrot cake is usually loaded with sugar and fat, but this one has been trimmed down and uses dried apricots and honey for sweetness.
1 Preheat the oven to 150C/gas 2. Line a 23x33cm cake tin with greaseproof paper. Place the orange juice, zest and apricots in a saucepan and bring to the boil, then turn off the heat and leave the apricots to soak up some of the juice.
2 Meanwhile, with an electric whisk, beat together the honey, eggs and oil for 3-4 minutes, until very pale, light and frothy. In a separate bowl, mix together the flours, bicarbonate of soda, baking powder, salt and spice. Fold into the egg mixture.
3 Gently fold through the remaining ingredients then pour into the tin. Bake for 35–40 minutes, or until springy to touch and a skewer inserted comes out clean. Cool in the tin on a wire rack.
4 For the icing, beat the cream cheese until very soft and smooth, then add the remaining ingredients and mix well. Spread evenly over the cake once cool.
Recipe Anna Helm-Baxter
Photo Jonathan Gregson
from Issue 15
ingredients• Juice (125ml) and zest of 1 orange
• 175g dried apricots, finely chopped
• 200g runny honey
• 4 eggs
• 100ml sunflower oil
• 250g wholemeal flour
• 150g rice flour
• 2 tsp bicarbonate of soda
• 2 tsp baking powder
• A pinch of salt
• 1 tbsp mixed spice
• 400g carrots, peeled, trimmed
and finely grated
• 100g walnuts or pecans, toasted
• Zest of 1 lemon
• 300g cream cheese, at room temperature
• Finely grated zest of 1 lemon
• Finely grated zest of 1 orange, plus extra, to sprinkle
• 2½ tbsp runny honey