Honey, banana and macadamia cake

Serves 8–10

125 g unsalted butter, chopped

440 g (1¼ cups) honey

310 g (2½ cups) self-raising flour

1½ teaspoons mixed spice

3 or 4 large carrots (220 g), coarsely grated

1 large ripe banana, mashed

120 g (¾ cup) macadamia nuts, chopped

3 eggs, lightly beaten

Ricotta honey icing

375 g (1½ cups) smooth ricotta cheese

70 g unsalted butter, softened

2 tablespoons honey

❶    Preheat the oven to 180°C (350°F/ Gas 4). Grease a 26 cm round cake tin and line the base with baking paper. Melt the butter and honey in a saucepan, stirring until combined. Leave to cool.

❷    Sift the flour and mixed spice into a large bowl. Add the carrot, banana, macadamias, egg and honey mixture, stirring until the mixture is just combined and smooth.

❸    Spoon the mixture into the prepared tin and bake for 1 hour 10 minutes, or until a skewer comes out clean when inserted into the centre of the cake. Leave in the tin for 15 minutes before carefully turning out onto a wire rack to cool.

❹    To make the ricotta honey icing, beat the ricotta, butter and honey with electric beaters for 2–3 minutes, or until light and creamy. Spread the icing over the top the cake.