Date & carrot cake

Preheat the oven to 180˚C, gas mark 4. Grease and line a 900g loaf tin. Brew 75ml black tea, pour into a bowl with the dates and leave to soak for 20 minutes. Lift out ½ the dates with a spoon and set aside. Use a blender to whizz the remaining dates and liquid together. Transfer to a large bowl and mix in the oil and eggs.

In a separate bowl, sift the flour, baking powder and bicarbonate of soda. Coarsely grate the carrots, then stir into the bowl with the mixed spice, sugar and a pinch of salt. Add the date mixture, the reserved soaked dates and the walnuts. Stir until combined then spoon into the loaf tin. Bake for 50 minutes-1 hour, until a skewer inserted into the centre comes out clean. Cool on a wire rack.

Meanwhile, for the icing, use a balloon whisk to beat the cheese, yogurt and honey together; cover and chill for 30 minutes. Once the cake is cool, just before serving, spoon the icing on top, drizzle with extra honey and scatter with the walnuts and extra dates.