Spiced carrot cake with labneh icing

Step 1

To make labneh icing, combine yoghurt and 1/2 tsp salt in a bowl. Transfer to a colander lined with muslin or a clean Chux cloth set over a bowl. Fold over cloth to cover and weigh down with a plate. Chill for 24 hours to drain.

Step 2

The next day, remove labneh from refrigerator and place in a bowl with icing sugar and vanilla. Stir until smooth.

Step 3

Preheat the oven to 160°C. Grease the base and sides of a 10cm-deep, 20cm round cake pan and line with baking paper.

Step 4

Sift flour, bicarb, baking powder and spices into a bowl. In a separate bowl, combine pineapple, eggs, carrot, sugar and oil, then add to spiced flour and stir to combine. Add pistachio and sultanas, and stir until well combined.

Step 5

Pour into prepared cake pan. Bake, uncovered, for 1 hour, then loosely cover with foil and bake for a further 1 hour or until a skewer inserted in the centre comes out clean. Remove from oven and cool in pan for 20 minutes. Remove from pan and place on a wire rack to cool completely.

Step 6

Spread icing over the cooled cake. Garnish with rose petals and extra pistachio to serve.