Labne (strained yoghurt) is used to make frosting of this cake. Start this recipe the day before.
Ingredients
260g (1 cup) low-fat Greek yoghurt
65g (1/3 cup) raisins
2 tbsp orange juice
175g white spelt flour
80g (1/2 cup) quinoa flour
2 tsp ground cinnamon
1 1/2 tsp baking powder
3/4 tsp ground nutmeg
1/2 tsp bicarbonate of soda
180g (1 1/2 cups) coarsely grated carrot
125ml (1/2 cup) rice malt syrup
2 eggs, lightly whisked
60ml (1/4 cup) coconut oil, melted
60ml (1/4 cup) buttermilk
1/4-1/2 tsp orange rind, finely grated, plus extra zest, to serve
1 tbsp rice malt syrup, extra
Pepitas, to serve
Directions
Step 1
For the frosting, place a fine sieve over a bowl. Line sieve with 2 layers of muslin. Place yoghurt in centre. Enclose. Twist to secure. Place in fridge for 8 hours or overnight to drain.
Step 2
Preheat oven to 180C/160C fan forced. Grease base and side of a 20cm (base measurement) springform cake pan and line with baking paper. Combine raisins and juice in a bowl. Set aside to develop the flavours.
Step 3
Sift flours , cinnamon , baking powder , nutmeg and bicarb into a bowl. Make a well in centre. Combine carrot , rice malt syrup , eggs , oil , buttermilk and raisin mixture. Pour into well. Stir to combine. Spoon into pan. Smooth surface. Bake for 45 minutes or until a skewer comes out clean. Cool in pan for 10 minutes. Turn onto a wire rack to cool completely.
Step 4
Transfer yoghurt to a bowl. Stir in orange rind and extra rice malt syrup . Spread over cake. Sprinkle with pepitas and orange zest.
