Carrot and cherry cake
200g of self-raising flour 1½ tsp of baking powder 2 tsp of ground cinnamon 230g of golden caster sugar 40g of almonds, roughly chopped 40g of dried apricots 70g of frozen cherries 225 mls of olive oil 225g of carrots grated 3 eggs, lightly beaten
250g of cream cheese 40g of soft butter 240g of icing sugar the zest of 2 oranges a small handful of coconut flakes, lightly toasted Heat your oven to 180 degrees and line a 6 inch round springform or loose based tin with baking parchment.
Sift flour, baking powder and cinnamon into a bowl and stir in sugar, almonds, apricots and half of the cherries.
Add the oil and grated carrot and stir until combined.
Add the eggs one at a time and stir. Finally add the vanilla essence and stir once more until a batter is formed.
Pour the mixture into your tin and spread it evenly sprinkle with the rest of the cherries. Bake for 1¼ hours or until a skewer comes out clean. Allow to cool in the tin.
To make the icing whisk the cream cheese, butter, icing sugar and zest until air is added an it increases a little in volume.
Once completely cool turn the cake out onto a plate and cut it into three discs. Layer them back together with a thin layer of icing. Spread the rest over the exteriour of the cake and sprinkle with the toasted coconut flakes.