Carrot and cheesecake tower
- Ready in: 260 mins
- Serves: 20
- Price: 92p per serving
- 100g blanched almonds
- 100g blanched hazelnuts
- 100g pecans, shelled
- 250g grated carrots
- Zest 1 orange
- 60ml fresh orange juice
- 2tsp mixed spice
- 1tsp almond extract
- 3 medium eggs
- 125ml light olive oil
- 250g unrefined demerara sugar
- 200g gluten-free plain flour
- 2tsp gluten-free baking powder
- 50g desiccated coconut FOR THE CHEESECAKE
- 2 x 200g tubs Chosen by you 50% Less Fat Light Soft Cheese
- 60g golden caster sugar
- Zest and juice 2 oranges
- 12g sachet gelatine
- 400ml whipping cream
- 3 pieces stem ginger, finely chopped
- 2tbsp stem ginger syrup (from the jar)
- 12 chantenay carrots, washed and dried
- 2tbsp clear honey
- Pinch ground cinnamon
- 12 sprigs fresh dill
- 3tbsp chopped hazelnuts
Preheat the oven to 180C/160C Fan/Gas 4. Line a deep, 20cm round, loose-bottomed cake tin.
Dry-fry all the nuts until toasted. Blitz in a food processor to fine crumbs. Mix with the grated carrots, orange zest and juice, mixed spice and almond extract.
Whisk together the eggs, oil and sugar. Sift in the flour and baking powder, mix well then fold in the coconut and the grated carrot mix. Spoon into the tin and level the top.
Bake for 50 mins, or until a skewer inserted into the centre of the cake comes out clean. Cool on a wire rack.
Meanwhile, prepare the cheesecake icing. Beat together the soft cheese, caster sugar and orange zest. Put the orange juice in a small bowl, sprinkle over the gelatine and allow to stand for 10 mins. Heat over a pan of simmering water until clear and runny. Whisk into the soft cheese mixture.
Whip the cream until it forms soft peaks. Fold into the cheesecake icing with the stem ginger and syrup. Chill for 30 mins, then stir well.
Cut the cake into 3 layers horizontally. Wash and dry the tin, then put a layer of the cake back in the tin. Spread a third of the icing over and top with a layer of sponge. Repeat with another third of icing, the final cake layer and the rest of the icing. Chill in the fridge for 3 hrs or until set.
Meanwhile, put the whole carrots in a small pan with the honey and cinnamon. Cover and cook over a very low heat for 10 mins. Leave to cool on a plate.
Make a hole in the top of each carrot and push in a sprig of dill. Arrange on the cake and finish with the nuts.