Ingredients
The following ingredients have 4 Servings
- 250 grams plain flour
- 2 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 1 tsp ground cinnamon
- 5 whole cloves (freshly ground)
- 1/4 tsp freshly grated nutmeg
- 4 whole allspice berries (freshly ground)
- 1/2 tsp Shetland sea salt
- 200 grams light brown soft sugar
- 200 ml sunflower oil
- 3 large free-range eggs
- 250 grams fresh juice pulp (plus 2-3 tbsp fresh juice)
- 85 grams sultanas
- 25 grams hemp seeds (coarsely ground in a blender)
- 100 grams mixed nuts (coarsely ground in a blender)
- 6 medium carrots
- 4 small beetroot
- 4 cm fresh ginger root
- 110 grams butter (softened)
- 100 grams icing sugar
- 1/2 tsp vanilla extract
- 300 grams cream cheese
Instruction
- Preheat your oven to 180 C/ 160 C fan and grease and line two 8 inch cake tins.
- Mix the flour, baking powder, bicarbonate of soda, spices and salt together in a medium sized bowl.
- Add the sugar and stir until combined, breaking up any lumps with your fingertips.
- Add the eggs and oil to the dry mixture and beat well.
- Fold in the juice pulp, sultanas, hemp seeds and mixed nuts, adding enough fresh juice to make a soft batter consistency.
- Spoon the mixture evenly into the prepared baking tins and bake for 30-35 minutes. Transfer to a wire rack to cool completely before unmoulding.
- To prepare the frosting, cream together the butter, icing sugar and vanilla until light and fluffy. Gently fold in the cream cheese until combined.
- Using a palette knife, spread 1/3 of the frosting over the top of one cooled cake, top with the other cake and spread the remaining frosting over the top (and sides, if you want). Sprinkle with a few chopped nuts for decoration.
