for 12 pieces

Labneh

500 g

plain greek yoghurt

Carrot mixture

1 glass	pineapple chunks (approx. 420 g), drained, roughly chopped
300 g	carrots, coarsely grated
3	eggs, beaten
2 dl	sunflower oil
50 g	liquid honey

Batter

250 g	brown flour
150 g	coarse cane sugar
70 g	unsalted, shelled pistachios, coarsely chopped
70 g	light sultanas
2 tsp	baking powder
1 tsp	sodium bicarbonate
1 tsp	bourbon vanilla powder
½ tbsp	cinnamon
1 tsp	5-spice mix
¼ tsp	salt

Frosting

50 g	icing sugar
50 g	pomegranate seeds
20 g	unsalted, shelled pistachios

How it's done

Labneh

Pour the yoghurt into a sieve lined with a cheesecloth. Place the sieve over a bowl, cover and leave to drain in the fridge for approx. 8 hrs.

Carrot mixture

In a bowl, mix the pineapple with all the other ingredients up to and including the honey.

Batter

In a second bowl, mix the flour with all the other ingredients up to and including the salt, mix into the egg mixture. Transfer the batter to the prepared tin.

To bake

Approx. 65 mins. in the lower half of an oven preheated to 160 °C. Remove from the oven, allow to cool slightly, remove the tin frame, leave to cool on a rack.

Frosting

Mix the icing sugar with the labneh, spread on top of the cake, decorate with the pomegranate seeds and pistachios.

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