This I have to say is my proudest moment so far and I actually think I'd happily eat this even when not being good. The texture is fab and the taste is really good too. Please let me know what you think.
Serves 16
130g soft brown sugar
2 large eggs, beaten
200g dates
200ml water
1 teaspoon bicarbonate of soda
200g grated carrots
zest of an orange
1 large very ripe mashed bananas
100g dried apricots chopped very finely
200g wholemeal flour
1-2 tsp ground cinnamon
100g finely chopped pecans (remember these will bump up the fat content)
1 teaspoon baking powder
A little unsalted butter to grease the tin
380g almost Fat-free philli cream cheese
3 tsp runny honey
You will need a 20 x 20 tin, greased with butter
Preheat the oven to 170
Tip the dates into a saucepan and pour over boiling water, bring back to the boil and reduce the liquid a little.
Whisk together the sugar and the eggs, until light and fluffy.
Slowly and add the flour, cinnamon baking powder, grated carrots, banana, pecans (if using) half of the orange zest and chopped apricots to the eggs and sugar, stir to combine.
Add the bicarbonate of soda to the dates and water mixture and using a hand-held blender or food processor whiz to a puree. Fold into the batter and spoon into the prepared tin. Bake on the middle shelf of the preheated oven for about 40-45 minutes.
Carefully mix together the remaining orange zest, cream cheese and honey together taking care not to overwork, then spread over the cooled cake.
*If you don't like using low fat cream cheese you can use the juice of the orange to mix with some icing sugar to drizzle over the cold cake.
*The cake freezes perfectly un-iced.
* Week 4, My weight loss is 14lbs
*If you don't like using low fat cream cheese you can use the juice of the orange to mix with some icing sugar to drizzle over the cold cake.
*The cake freezes perfectly un-iced.
* Week 4, My weight loss is 14lbs
