Cake Ingredients:
1½ cups Buckwheat Flour
1½ cups Spelt Flour
2 tsp Baking Powder
1½ tsp Bicarbonate of Soda
3 tsp Mixed Spice
1tsp Salt
1 cup Orange Juice
10 Dates
1¼ cups Cooking Oil
4 large Eggs
1½ cups Carrots - peeled & grated
2 Granny Smith apples - peeled & grated
½ cup Pecan Nuts - roasted & chopped
¼ cup St Dalfour Apricot Jam
½ tsp Vanilla Extract
Pre-heat oven to 180 ˚C. Sift all dry ingredients into a bowl. Simmer orange juice, dates & jam over a low heat until dates soft. You can add a little water if mixture becomes too sticky. Allow to cool & use an electric mixer if too lumpy. Beat oil, eggs, vanilla & cooled date mixture together. Add to the dry ingredients and fold until well blended. Pour into greased cake tin or muffin tin. Bake for approximately 60 minutes if cake and 20-25 minutes if cupcakes. Check with skewer and blend a bit longer if needed. Allow cake to firm & cool for 10 minutes before turning out to cool.
Cream Cheese Icing:
2 tubs Philadelphia Cream Cheese
A spash of orange juice
1½ tsp of Apricot Jam (sugar free)
1tsp Vanilla extract
Mix ingredients together. Add more jam to sweeten further if needed.
Ice then stuff your face!
