Recipe top 10
Stuck for something new to excite your taste buds? Check out our 10 most viewed recipes
of the week.
Enter keyword(s) below for to search
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 3540 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
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