For moments when your cup of tea needs a slice of cake, this one really packs in the plants, and the Greek yoghurt ‘frosting’ adds a lovely tartness – just be mindful it won’t set like usual frosting. The added benefit of the yoghurt is that the protein and fat will help slow the absorption of sugar into your bloodstream from the cake.
Make: 8–10 slices
Prep: 15 minutes
Cook: 50 minutes
Contains: 5–10g Fibre 8 Plants
Ingredients
85ml extra virgin olive oil, plus extra for greasing
100ml kefir
3 eggs
4 tbsp honey
85g soft light brown sugar
285g ground almonds
2 tbsp ground cinnamon
4 tbsp pumpkin seeds
50g walnuts, roughly chopped 2 tsp baking powder
1 tsp bicarbonate of soda
Pinch of salt
200g carrots, grated
For the topping
185g Greek yoghurt
2 tbsp tahini
1 tsp vanilla extract
1 tsp honey
Zest of ½ orange
2 tbsp pumpkin seeds
Top-ups:
Fresh berries
Walnuts
Method
- Preheat the oven to 180°C/160°C fan/350°F/gas 4 and grease and line a 20cm round springform cake tin.
- Put the olive oil, kefir, eggs, honey and sugar in a bowl and mix to combine. Add the ground almonds, cinnamon, pumpkin seeds, walnuts, baking powder, bicarbonate of soda and salt and mix everything until thoroughly combined.
- Fold in the carrots and then transfer the mixture to the lined tin. Flatten with a spatula and bake for 45–50 minutes, or until a metal skewer inserted in the middle comes out clean. Allow to cool completely before removing from the tin.
- Meanwhile, make the topping: mix the Greek yoghurt, tahini, vanilla extract, honey and orange zest in a bowl – it will thicken slightly. Spread all over the cooled cake and finish with the pumpkin seeds. Store in the fridge, covered, for up to 5 days.
Recipe adapted from The Food For Life Cookbook (Jonathan Cape)
