Sticky carrot & date cake with tahini maple icing

Method

• step 1

  Put the dates in a bowl and pour over 200ml boiling water. Leave to soak for 30 mins.

• step 2

  Line the base and sides of two 20cm round cake tins with baking parchment. Heat the oven to 180C/ 160C fan/gas 4. Tip the dates and their soaking liquid into a food processor, then blitz to a purée. Add the butter, eggs, vanilla, flour, bicarb, sugar, cinnamon, ginger, nutmeg and a pinch of salt and blend to a smooth cake batter.

• step 3

  Put the carrots in a large mixing bowl and add in the cake mixture along with the chopped pecans, then fold everything together. Divide the mixture between the tins, then level the tops with a spatula. Bake for 45 mins until risen and golden brown. A skewer inserted into the centre should come out clean, if not, return to the oven for 5-10 mins. Leave to cool in the tin for 20 mins, then transfer to a cooling rack.

• step 4

  To make the icing, beat the soft cheese and tahini together until smooth, if the tahini is very thick, add a little soft cheese and beat until smooth before adding more. Add the butter, icing sugar, maple syrup and vanilla extract and beat again until you have a smooth, fluffy icing.

• step 5

  Place one of the cakes on a cake stand or plate and spoon a generous amount of the icing on top. Spread to the edges, then top with the other cake. Pile the rest of the icing on top and use a spatula or palette knife to work it over the top and down the sides until completely covered. Crumble the sesame snaps and mix with the whole pecans. Sprinkle in a ring on top of the cake. Will keep in a cool place for three days.