Ingredients
- 70 ml cold-pressed rapeseed oil , plus extra for greasing
- 2 medium carrots , (100g)
- 1 beetroot , (100g)
- 2 parsnips , (100g)
- 1 orange
- 120 g quality maple syrup
- 2 large free-range eggs
- 150 g wholegrain spelt flour
- 1 pinch of mixed spice
- 1 teaspoon baking powder
- 60 g dried apricots , preferably unsulphured
- 40 g pumpkin seeds , plus extra to decorate
- edible flowers , to decorate (optional)
- YOGHURT & HONEY ICING
- 150 g cream cheese
- 150 g Greek-style natural yoghurt
- 25 g clear runny honey
- ½ teaspoon quality vanilla extract
- 1 lemon
- Preheat the oven to 180ºC/350ºF/gas 4. Grease the base and sides of an 18cm loose-bottomed cake tin with a little rapeseed oil, and line the base with baking paper.
- Peel and grate the carrots, beetroot and parsnip into a large bowl. Finely grate the zest of the orange and add two-thirds to the veg (reserving the rest for the frosting) along with the maple syrup, eggs and rapeseed oil. Fold in the flour, spice, baking powder and a pinch of salt.
- Finely dice the apricots, then add to the bowl along with the seeds. Mix everything until well combined.
- Pour the mixture into the prepared tin and bake for 35 to 40 minutes, rotating the tin after 20 minutes, until the top is light pinky-golden and bounces back when pressed lightly, and a skewer inserted into the centre comes out clean. Leave to cool in the tin.
- Meanwhile, to make the icing, whisk together all the ingredients except the lemon, and most of the reserved orange zest, until completely smooth. Squeeze in a tiny bit of lemon juice and whisk in. Cover and pop in the fridge until needed.
- When the cake is completely cool, transfer to a plate or stand, then finish with the icing, smoothing it all over the top of the cake with the back of a spoon.
- Decorate the cake with the remaining orange zest, extra pumpkin seeds and edible flowers, if you like, then serve.
- This cake will keep for up to five days in a sealed container in the fridge.
