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1
Sift together the flours, baking powder, baking soda and salt into a large mixing bowl. Whisk in the oat bran and mix until combined.
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2
Whisk the yogurt with the water in a small bowl until smooth and lightened.
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3
Break up the egg, whisk in the ghee/butter, sugar, spices and yogurt.
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4
Add the carrots and raisins to the dry mixture.
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5
Add the wet mixture into the dry ingredients, stir in gently to combine.
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6
Turn batter into an oiled, floured round or square cake pan. Sprinkle chopped nuts on top.
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7
Bake at 350 degrees for about 35 minutes.
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8
Meanwhile, infuse the maple syrup: heat the syrup with the whole cardamom pods, cinnamon stick, slice of ginger root, points of star anise and scraped-out vanilla bean seeds/bean. Boil a larger pot or pan of water while you do this. Let the syrup boil just a few minutes (you don't want to over-reduce it), turn it off the heat and place the saucepan in a larger pan of hot water to keep it fluid while the spices steep.
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9
When the cake is golden-brown and baked through, let it cool. To serve, cut it into squares, or turn the whole thing onto a plate. Strain the syrup and drizzle over the cake. The syrup is totally optional. You can sort of pass this off as bread if you omit the syrup and bake this in a loaf pan for about 40-45 minutes.
