Light, luscious and fragrant, this is a sophisticated and exotic variation of the more familiar carrot cake.
The flavours of Morocco - cinnamon, ginger, nutmeg, cloves and apricots steeped in orange flower water - all permeate the cake with a heady opulence.
This very special cake has a scented silkiness, subtle but distinctive.
Don't even think of icing it. I tried an icing and it was totally out of character with the Middle Eastern characteristics of this cake.
It is perfect at the end of a dinner, scattered with flower petals and served quite simply with a spoonful of cream or yoghurt.
At the moment this is my favourite cake.
Arabian Nights carrot cake
Cuts into 16 slices
Ingredients
90g New Zealand dried apricots, finely chopped
3 Tbsp orange flower water
170g self-raising flour
1 tsp baking soda
¾ tsp ground cinnamon
¾ tsp ground ginger
¼ tsp ground cloves
¼ tsp freshly grated nutmeg
120g ground almonds
360g carrots (approximately 3 medium)
100mls flavourless oil, such as rice bran
2 large eggs (size 7)
170g dark cane sugar
2 Tbsp lemon juice
Method
Preheat the oven to 170degC.
Line the base of a 22cm round cake tin with non-stick baking paper and lightly oil the sides.
Place the dried apricots in a small microwave-proof bowl and sprinkle with the orange flower water. Give it a good stir to mix the liquid through the apricots.
Cover with cling film and microwave on 50% power for 1 minute. Set aside to cool.
Sift together the flour, baking soda, cinnamon, ginger, cloves and nutmeg. Add the ground almonds and stir to mix. Set aside. Peel then grate the carrots. I do this quickly and easily in the food processor using the grating blade. Wrap the grated carrots in a double thickness of paper towel and press firmly to soak up excess moisture. You should have 300g of squeezed carrot. Tip into a large bowl. Wipe out the food processor bowl with a paper towel to remove any carrot juice. Place the stainless steel chopping blade into the food processor. Then add the oil, eggs, dark cane sugar and lemon juice and process until thick and creamy.
Pour this into the bowl of grated carrot, add the cooled dried apricots and mix well using a fork. Add the flour and spice mixture. Using a large spoon, gently stir all together to combine. Spoon into the prepared tin, smooth the top and place in the preheated oven for approximately 60 minutes until the cake is risen and golden and a skewer inserted in the center cones out clean. Remove from the oven and cool in the tin on a wire rack for about 20 minutes. Slide a knife between the sides of the tin and the cake to loosen it. Invert the cake on to a wire rack and remove the baking paper. Turn right side up and cool completely.
Place the cake on a serving plate, scatter with flower petals and serve.
This cake will keep happily for five to six days. Store in an airtight container and keep in a cool place or in the fridge. Bring to room temperature before serving.
