Ingredients
150ml Yorkshire Rapeseed Oil
275g self-raising flour, sifted
150g light brown sugar
100g carrots, grated
2 tsp baking powder
½ tsp cinnamon
½ tsp nutmeg, freshly grated
1 tsp mixed spice
2 ripe bananas, mashed
2 large eggs
Zest of an orange
To decorate
2 tbsps of marmalade
1 pack of Yorkshire Dama Cheese Labneh
2tbsp icing sugar
Runny honey and pistachio nuts, optional
Method
- You'll need two 20cm round cake tins, both greased and lined and preheat the oven to 180C / 160C Fan / 350F / Gas mark 4.
- In a large bowl place the dry ingredients - flour, sugar, carrots, baking powder, cinnamon, nutmeg and mixed spice and mix to combine. To this add the mashed banana, eggs, orange zest and Yorkshire Rapeseed Oil and fold together until fully combined.
- Evenly divide the mixture into the prepared cake tins and bake for 30-35 minutes.
- Test when baked by inserting a skewer - if it comes out clean, it's cooked. Leave to cool in the tin for 10 minutes and then remove and cool on a wire rack.
- For the topping, place the labneh cheese and icing sugar in a bowl and mix together. Sandwich the cakes with a spread of marmalade and one third of the labneh topping, and finally top the cake with the remainder of the labneh and decorate with a good sprinkling of pistachios and a drizzle of runny honey.