Carrot and Pumpkin cake

This year I have came up with this cake for my birthday. My friends found it sooooo yummy that I had to make a post.

We ate it so fast that forgot about the pic!

Ingredients:

1/4 Pumpkin, 1 large carrot, 100gr. almond meal, rice syrup, 7 - 8 plain biscuits, 1 tea spoon cacadamias and  a pinch of sea salt.

Directions:

Peal and cut the pumpkin into slices (+ / - 1cm think). Place them in a baking dish, add a bit of water and a pinch of salt. Cover with a lid and bake until soft (+ / - 15min).

Grate the orange rind and with the rest of the fruit, make juice.

If organic, wash the carrot (otherwise peel!). Grate it using the finest cheese grater and mix with the almond meal and grated orange rind. Put aside.

Smash biscuits into fine pieces. Mix them with the orange juice and a spoon of rice syrup. Boil a bit of water and cook agar-agar until dissolved. Mix agar agar with biscuits and spread the mixture evenly in a high rectangular baking dish (advisable using oven paper). Bake for approximately 20 min.

Smash pumpkin and mix with carrot mixture. Add two to three spoons of rice syrup and mix well.

Cut the dried apricots and cook them with the soaking water and a pinch of salt until obtaining a jam (aprox. 30 minutes, replace the water and smash with a fork if necessary). 

Place one layer (approximately 1cm think)  of the carrot mixture on top of the biscuit base. Add a fine layer of the apricots jam and top with a bit of mirin. Add the rest of the carrot mixture, finish with a very fine layer of the apricots jam and more mirin. Bake for 30 min and top with pieces of macadamias.

Let it cool and enjoy!!!