For the cake
- 4 eggs
- 8oz/226g light muscovado sugar
- 1 tbsp golden syrup
- Grated rind of 1 orange
- 8oz/226g ground almonds
- 8oz/226g finely grated carrot
- ½ tsp ground cinnamon
- 3 tbsp self-raising flour
- 4 tsp cocoa powder
- 2 tsp baking powder
For the topping
- 6oz/170g plain chocolate
- 6oz/170g reduced-calorie cream cheese
Method
- Preheat over to 190 degrees C (375 degrees F) gas mark 5
- Grease and line an 8inch/20cm square shallow cake tin
- Mix all the ingredients in a bowl and beat well until evenly combined
- Spoon into tin, level and bake for one hour or until a skewer comes out clean
- Cover with greaseproof paper if cake overbrowns
- Allow to cool for 10 mins and turn out on a wire rack
- Melt chocolate in a bowl set over a pan of boiling water. Cool slightly, then beat in cream cheese
- Smooth over cake
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