Carrot and apricot Christmas cake
YOU WILL NEED
For the cake 200g dark brown sugar
50g Bonne Maman apricot conserve
3 large eggs 225ml sunflower oil 80g desiccated coconut 250g carrot, coarsely grated 1 tbsp fresh ginger, finely grated
200g self-raising wholemeal flour 1½ tsp bicarbonate of soda 3 tsp mixed spice
1 large orange, zest For the icing and filling 250g mascarpone cheese 300ml extra-thick double cream 180g light soft cheese 2 tbsp icing sugar 150g Bonne Maman apricot conserve
DIRECTIONS
Preheat the oven to 170°C/Fan 150°C/Gas Mark 3. Line a 20cm round, 10cm deep cake tin with baking parchment.
Beat together the sugar and apricot conserve with the eggs and oil until combined.
Stir in the remaining ingredients until evenly mixed and spoon into the prepared tin. Bake for 1½ hours or until golden brown and firm to the touch. Leave the cake to cool in the tin before turning out.
Meanwhile, make the icing. Put the mascarpone in a bowl and gradually beat in the cream with a wooden spoon until thick and smooth. Beat in the soft cheese and icing sugar. Chill the mixture for 15 minutes.
Carefully cut the cold cake into three layers. Set aside the top of the cake and spread the bottom and middle layer generously with the apricot conserve. Lightly dollop a third of the icing onto the conserve and spread evenly.
Layer up the cake again and lightly cover the top and sides with the remaining icing, using a palette knife to spread the icing into an even layer. Decorate as you wish.
Recipe and image courtesy of Bonne Maman, bonnemaman.co.uk