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