Stuart’s Carrot Cake with Quark, Maple Syrup and Lemon Icing.
INGREDIENTS
1/3 cup of sunflower oil
1 cup finely
grated carrot
1tspn cinnamon
1 cup of spelt
flour
1tsp baking soda
½ cup pineapple,
finely chopped
½ cup of walnuts,
25g pistachio nuts, 25g macadamia nuts, finely chopped
½ cup honey
2 eggs
2 tsp ginger
grated
1tsp baking
powder
½ cup natural
yoghurt
½ cup currants
DIRECTIONS
1. Combine oil, honey eggs and mix.
2. In a separate bowl mix flour, baking
powder, and spices and add to egg and oil mixture.
3. Stir in yoghurt, pineapple currants and
nuts.
4. Mix thoroughly.
5. Pour into a greased tin and bake at 180
degrees for 30 minutes, or until the top is brown. Allow cooling in the tin.
ICING
1 punnet quark
2 tablespoons maple syrup
½ lemon, zest and juice
Blend all ingredients. Taste for desired sweetness, then swirl over the
cooked cake. Decorate with crushed nuts on top
