Flourless carrot cake

Method

Cake

1. Heat oven to 160°C
2. Boil the carrots until soft
3. Drain and puree, either with a stick blender, mouli or mash with a fork
4. With a whisk beat the eggs, honey and vanilla until it turns into a thick foam
5. Sift the dry ingredients
6. Gently fold in the dry ingredients, olive oil and pureed carrots into the egg mixture
7. Pour batter into a lined slice tin approximately- 10cm x 12cm (12 portions), 20cm x 25cm (25 portions) or 40cm x 50cm (50 portions)
8. Bake for approximately 25 minutes or until lightly browned on top and set

Topping

1. Line a sieve with clean paper towels
2. Place yoghurt in the sieve and place over a bowl
3. Cover yoghurt and refrigerate overnight (or longer depending on how thick you like it)
4. Trim the fruit and slice thinly
5. Place a dollop of the strained yoghurt on each slice and top with sliced fruit