Refrigerator carrot cake – flapjacks

• масло↗170g g

  нарізане, плюс додатково для форми

• фініки↗200g pitted g

  грубо нарізані

• мед↗250g g
• морква↗2 large

  грубо натерта

• вівсяні пластівці↗300g g
• жовтогарячі журавлини↗100g dried g
• абрикоси150g dried g

  нарізані

• волоські горіхи↗70g chopped g
• суміш насіння↗70g g
• ароматична суміш2 tsp tsp
• мелена кориця↗2 tsp tsp
• м'який сир↗1 tbsp tbsp
• цукрова пудра↗2 tbsp tbsp

  просіяна

• апельсин↗1 small

  цедра, плюс 1-2 tbsp orange juice

Step-by-step instructions

1. 1

   Bring a kettle to a boil. Preheat the oven to 170 °C/150 °C with convection/gas 3½, grease a 20 × 30 cm baking tin with butter and line it with parchment. Transfer the dates to a heat‑proof bowl and pour 60 ml of boiling water from the kettle over them. Let them soak for 10 minutes, then transfer to a food processor and blend until smooth.

2. 2

   Melt the butter and honey in a saucepan over low heat, stirring constantly until smooth. Transfer the carrot, rolled oats, cranberries, apricots, chopped walnuts, seed mix, spice mix, ground cinnamon and a pinch of salt into a large bowl. Add the sweetened butter and date purée to the dry ingredients and mix, then pour the mixture into the prepared tin and smooth the top with a spatula. Bake for 45–50 minutes, covering with foil halfway through if the flapjacks brown too quickly. Cool in the tin. After completely cooling, place in the refrigerator for at least 3 hours.

3. 3

   For the glaze, whisk all ingredients with a whisk until smooth. Drizzle the glaze over the flapjacks and cut them into 12 portions. Store, covered, in the refrigerator for up to three days.