CARROT AND GINGER CAKE WITH CHAI CREAM CHEESE ICING

Prep time: 35 minutes. Cook time: 27 minutes. Serves: 8

200g almond meal

200g gluten-free self-raising flour

150g caster sugar

1 teaspoon baking powder

2 teaspoons ginger powder

3 (250g) carrots, peeled, grated 4 free-range eggs, room temperature,

lightly whisked

100ml light olive oil juice of 2 oranges (80ml) chai cream cheese icing, recipe below 3 Dutch carrots, peeled, green stems on,

to garnish

3 Oreo biscuits, cream removed,

to garnish 1 Preheat oven to 190°C (170°C fan). Grease and line 2 x 18cm-round cake tins with parchment paper.

2 In a large bowl, whisk almond meal, flour, sugar, baking powder and ginger powder. Add carrot and mix well to combine.

3 Add the eggs, olive oil and orange juice to the same bowl. Fold through with a spatula to combine.

4 Evenly pour mixture into the greased cake tins and place in oven for 25 minutes or until the tops of the cake layers are springy to touch and a toothpick inserted into the centre of the cakes comes out clean. 5 Let cakes cool completely.

6 When cool, add chai cream cheese icing to each cake layer and place one on top of the other.

7 To decorate, trim down the Dutch carrots to 3 different heights. Gently twist the trio of carrots into one side of the cake. Place Oreo biscuits, without the cream, into a plastic zip lock bag and lightly crush with a rolling pin. Use a teaspoon to lightly scatter crushed Oreos around the base of each carrot.

Chai cream cheese icing

300ml cooking cream

20g organic chai loose tea leaves

250g cream cheese, softened, chopped 2 tablespoons icing sugar

1 teaspoon ginger powder

1 In a saucepan on low heat, whisk together the cream and chai tea. Bring the heat up and whisk for 1 minute. Take off the heat to cool down.

2 Pass through a sieve and add the chai cream to a stand mixer. Whisk for 30 seconds, then add the cream cheese, icing sugar and ginger powder. Slowly beat for 2-3 minutes, until smooth.

3 Refrigerate for at least 30 minutes.

Can be made up to 2 days in advance.

Layer on the hospitality with this LAVISH cake that’s sure to get your GUESTS talking

Anthemion grey jug and sugar bowl, Wedgwood. Scalloped napkins in White and Sage, Round House. Cake stand, stylist’s own. OPPOSITE Green Wave dinner and side plates, In The Round. Liquid cutlery in Gold and linen napkin, both Corey Ashford.