200g dark brown sugar
50g Bonne Maman Apricot Conserve
3 large eggs
225ml sunflower oil
80g desiccated coconut
250g carrot, coarsely grated
1 tbsp finely grated fresh ginger or 1 tsp ground
200g self-raising wholemeal flour
1 1/2 tsp bicarbonate of soda
3 teaspoon mixed spice
grated zest of 1 large orange
For the Frosting
250g tub mascarpone cheese
300ml carton extra thick double cream
180g tub light soft cheese
2 tbsp icing sugar
150g Bonne Maman Apricot Conserve
How to make it
Heat the oven to 170C, 150C fan, gas 3. Line a 20cm round, 10cm deep cake tin with baking parchment.
With an electric whisk, beat together the sugar and 50g of conserve with the eggs and oil for 3-4 mins.
Stir in all the remaining ingredients until evenly mixed and spoon into the prepared tin. Bake for about 1 1/2 hours or until golden brown and firm to the touch.
A skewer pushed into the centre should come out clean. Leave the cake to cool in the tin before turning out.
Meanwhile, make the frosting. Put the mascarpone in a bowl and gradually beat in the cream with a wooden spoon until thick and smooth. Now beat in the soft cheese and icing sugar. Chill the mixture for 15 mins.
Cut the cold cake into three layers. Set aside the top of the cake and spread the bottom and middle layer generously with the remaining apricot conserve. Lightly dollop about a third of the frosting onto the conserve and spread evenly. Layer up the cake again and lightly cover the top and sides with the remaining frosting. Some of the cake should show through.