Merge two classic cakes for a delicious combo!
(14 votes)
Cook: 5 Hours 10 Mins
Serves: 20
Price: 92p per serving
Nutritional Information
Each 143g serving contains
Energy
1723kj
412kcal
1723kj
412kcal
21%
Fat
27.2g
27.2g
High
39%
39%
Saturates
9.4g
9.4g
Med
47%
47%
Sugars
25.7g
25.7g
High
29%
29%
Salt
0.43g
0.43g
Med
7%
7%
of your reference intake.
Typical energy values per 100g:
1205kj/288kcal
Typical energy values per 100g:
1205kj/288kcal
Ingredients
100g blanched almonds
100g blanched hazelnuts
100g pecans, shelled
250g grated carrots
Zest 1 orange
60ml fresh orange juice
2tsp mixed spice
1tsp almond extract
3 medium eggs
125ml light olive oil
250g unrefined demerara sugar
200g gluten-free plain flour
2tsp gluten-free baking powder
50g desiccated coconut
2 x 200g tubs Chosen by you 50% Less Fat Light Soft Cheese
60g golden caster sugar
Zest and juice 2 oranges
12g sachet gelatine
400ml whipping cream
3 pieces stem ginger, finely chopped
2tbsp stem ginger syrup (from the jar)
12 chantenay carrots, washed and dried
2tbsp clear honey
Pinch ground cinnamon
12 sprigs fresh dill
3tbsp chopped hazelnuts
Method
1
Preheat the oven to 180C/160C Fan/Gas 4. Line a deep, 20cm round, loose-bottomed cake tin.
2
Dry-fry all the nuts until toasted. Blitz in a food processor to fine crumbs. Mix with the grated carrots, orange zest and juice, mixed spice and almond extract.
3
Whisk together the eggs, oil and sugar. Sift in the flour and baking powder, mix well then fold in the coconut and the grated carrot mix. Spoon into the tin and level the top.
4
Bake for 50 mins, or until a skewer inserted into the centre of the cake comes out clean. Cool on a wire rack.
5
Meanwhile, prepare the cheesecake icing. Beat together the soft cheese, caster sugar and orange zest. Put the orange juice in a small bowl, sprinkle over the gelatine and allow to stand for 10 mins. Heat over a pan of simmering water until clear and runny. Whisk into the soft cheese mixture.
6
Whip the cream until it forms soft peaks. Fold into the cheesecake icing with the stem ginger and syrup. Chill for 30 mins, then stir well.
7
Cut the cake into 3 layers horizontally. Wash and dry the tin, then put a layer of the cake back in the tin. Spread a third of the icing over and top with a layer of sponge. Repeat with another third of icing, the final cake layer and the rest of the icing. Chill in the fridge for 3 hrs or until set.
8
Meanwhile, put the whole carrots in a small pan with the honey and cinnamon. Cover and cook over a very low heat for 10 mins. Leave to cool on a plate.
9
Make a hole in the top of each carrot and push in a sprig of dill. Arrange on the cake and finish with the nuts.