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Preheat the oven to 180°C. Grease two 20cm loose- bottom cake tins with non-stick spray and dust with cake flour.
1. Put the dates in a bowl, sprinkle the bicarbonate of soda over then pour the hot tea and orange juice over. Add the orange zest, oil and carrots and mix.
2. Sift together the flour, baking powder, salt and ground spices. Add the aniseed, sugar, coconut, sultanas and nuts, and mix.
