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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 12 |
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Moist, tasty and delicious Ingredients:
1 cup trident dates, chopped |
3/4 cup orange juice |
1/2 teaspoon bicarbonate of soda |
3/4 cup firmly packed brown sugar |
3 eggs |
2 cups self raising flour |
1 teaspoon mixed spice |
2 cups coarsely grated carrots |
1 cup coarsely grated zucchini |
200 g ricotta cheese |
1/3 cup caster sugar |
1/2 teaspoon ground cinnamon |
1/2 teaspoon vanilla essence |
Directions:
1. TO MAKE THE CAKE.
2. Grease deep 22cm round cake pan, line the base with baking paper.
3. Combine dates and orange juice in a saucepan; bring to boil then immediately remove from heat.
4. Stir in bicarb soda; stand for 5 minutes.
5. Process date mixture with sugar until almost smooth.
6. Add eggs, flour and spice, and process until just combined.
7. Transfer mixture into a large bowl, stir in carrot and zucchini.
8. Pour mixture into prepared pan.
9. Bake in moderate oven for about 1 hour.
10. Stand for 20 minutes before turning onto a wire rack to cool.
11. Top cake with frosting.
12. TO MAKE THE FROSTING:.
13. Process all ingredients until just smooth. Serve and enjoy.
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