A delicious and flavoursome cake that will impress family and friends.
Preheat oven to 150°C. Grease and line a 20cm round loose-bottomed cake tin with non-stick baking paper. This is necessary to avoid overbaking due to the long baking time required.
Sift together flour, baking soda, salt, mixed spice and cinnamon into the bowl of an electric mixer. Add eggs, both types of sugar, oil, carrot, walnuts and pineapple and mix for 1 minute on slow speed. Scrape down the sides and mix for another 2 minutes on medium speed.
Pour batter into the prepared tin and bake in the preheated oven for 1. hours. A skewer inserted into the centre of the cake should come out clean.
Remove from the oven and leave cake in the tin for 30 minutes before transferring to a wire rack to cool completely.
While the cake is cooling, prepare the cream cheese icing. Place cream cheese, butter, icing sugar and lemon zest into the bowl of an electric mixer and beat at medium speed until the icing is white and fluffy. Use immediately.
Using a palette knife, spread the cream cheese icing evenly over the top of the cake and decorate with dried apricots, pumpkin seeds and poppy seeds, as desired. Cut into wedges and serve with a dollop of natural yoghurt.
Reproduced with permission from Baked by Dean Brettschneider. Published by Penguin Group NZ. RRP $45.00. Copyright © 2013 Marshall Cavendish International (Asia) Pty Ltd.
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