Donna Hay:

Gives a vir­tu­ous spin on a much-loved clas­sic

Sunday Tasmanian - Tassie Living - - TASSLE LIVING -

This gluten-free cake is just as amaz­ing as the much-loved clas­sic, but with a vir­tu­ous spin!

4 eggs 1 cup (175g) brown su­gar 1 tea­spoon vanilla ex­tract 1/3 cup (80ml) light-flavoured ex­tra vir­gin olive oil 2 2/3 cups (320g) al­mond meal 2 tea­spoons mixed spice, plus ex­tra for dust­ing 1 tea­spoon bak­ing pow­der 300g car­rots, peele and grated 3/4 cup (60g) des­ic­cated co­conut 1/2 cup (80g) cur­rants 1 cup (230g) fresh dates, pit­ted and chopped


500g cream cheese, chopped and soft­ened 2/3 cup (180g) ic­ing su­gar, sifted 2 ta­ble­spoons milk

STEP 1 Pre­heat oven to 160°C. Line the base and sides of a lightly greased 20cm spring­form tin with non-stick bak­ing pa­per and set aside. Place the eggs, su­gar and vanilla in the bowl of an elec­tric mixer and whisk for 8 min­utes or un­til thick and tripled in vol­ume. Place the oil, al­mond meal, mixed spice, bak­ing pow­der, car­rot, co­conut, cur­rants and dates in a large bowl. Mix well to com­bine.

STEP 2 Fold through the egg mix­ture and spoon into the pre­pared tin. Bake for 1 hour 10 min­utes to 1 hour 15 min­utes or un­til a few crumbs are at­tached when tested with a skewer. Set aside in the tin to cool com­pletely.

STEP 3 To make the ic­ing, place the cream cheese and su­gar in the bowl of an elec­tric mixer and beat for 5 min­utes. Scrape down the sides of the bowl, add the milk and beat for a fur­ther 1 minute or un­til smooth.

STEP 4 Re­move the cake from the tin. Spread with the ic­ing and dust with the ex­tra mixed spice. Serves 8–10.

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