I have respect for Ottolenghi’s food and so I made this recipe. No sultanas. No pineapple. And THE best cream cheese icing I’ve ever tasted. The cake is nice and the soft egg whites lift the density. The coconut and spices give texture and a slightly spiced flavor. There’s quite a few steps so its not one to do in a rush. Make sure to do the cream cheese as is, it’ so worth it.
For the cake160g plain flour½ tsp baking powder½ tsp bicarb soda1 tsp cinnamon¼ tsp ground cloves1 large egg1 egg yolk200g sunflower oil270g caster sugar50g walnuts, chopped (or pecans)50g desiccated coconut135g carrot, roughly grated2 egg whitesa pinch of saltIcing – I recommend doubling the quantity175g cream cheese at room temperature70g unsalted butter35g icing sugar25g honey30g walnuts, chopped & lightly toasted
Preheat the oven to 170
Sift together the flour, baking powder, bicarbonate of soda and spices.Lightly whisk the whole egg with the egg yolk.
Beat oil and caster sugar a minute, then add beaten egg.Mix in the walnuts, coconut and carrot and then the sifted dry ingredients. Don’t over mix.
Whip the egg whites and salt (in clean bowl) till peaks form. Gently fold the egg whites into the carrot mixture in 3 additions, being careful not to over mix. Streaks of white in the mixture are okay.
Pour the cake mixture into greased and lined tin and bake for about an hour.
To make the icing, beat the cream cheese in a mixer until light and smooth. Remove from the mixer.
Beat the butter, icing sugar and honey in the mixer until light and airy.
Fold together the cheese and butter mixes. Spread waves of icing on top of the cake and sprinkle with the nuts.