Carrot cake with clawson wensleydale apricot cheese frosting

Ingredients

For the filling and topping

Preparation

Beat the eggs and sugar until they become fluffy. Add the grated carrot. Add the flours, baking powder, cornflour, ginger and cinnamon, stir well and add a drizzle of oil.

Mix by folding. Place the mixture in a round 16 cm diameter cake tin with baking paper on the base.

Bake in a preheated oven at 160º for 70 minutes. Check if the cake is cooked by pricking it in the middle with a skewer (it should come out clean). For the filling and topping, cut the cheese into small cubes and blend with the yoghurt and icing sugar until the mixture is very thin. Cut the apricots into thin strips, once boiled and drained, so that they double in size.

When the cake has cooled down, cut it in half through the middle. Cover the base with a layer of apricots and cream cheese, and replace the top half. Cover the cake with the rest of the cheese and decorate with apricot pieces.

Notes: For the version with gluten, replace the rice flour and cornflour with 100 g of wholemeal flour.