Garden glut cake recipe for 4 - 8 people, takes only 10 mins; recipe has unsalted butter, dark muscovado sugar, treacle, golden syrup, orange, lemon, carrot, stem ginger, self-raising flour, bicarbonate of soda, ginger, black pepper, egg and icing sugar.
Zesty carrot & ginger loaf
Course: Garden glut cake
Servings
4 - 8
servings
Prep time
15 mins
Ingredients
- Egg: 2 eggs
- Carrot: 1 large carrot, grated (you will need 140g/5oz flesh)
- Lemon: zest and juice 1 lemon
- Orange: zest 1 orange
- Ginger: 2 tsp ground ginger
- Bicarbonate Of Soda: 1/4 tsp bicarbonate of soda
- Unsalted Butter: 100g unsalted butter, plus extra for the tin
- Self Raising Flour: 175g self-raising flour
- Black Pepper: 1/4 tsp freshly ground black pepper
- Dark Muscovado Sugar: 100g dark muscovado sugar
- Icing Sugar: 140g icing sugar
- Treacle: 50g black treacle
- Stem Ginger: 5 balls stem ginger from a jar, finely chopped
- Golden Syrup: 50g golden syrup (or use more black treacle if you like your ginger cake really dark)
Directions
- Heat oven to 180C/160C fan/gas 4. Butter then line a 900g loaf tin with a strip of baking parchment. Put the butter, sugar, treacle, syrup and half the zests into a large saucepan. Heat gently until everything has melted together.
- Add the carrot, 3/4 of the chopped ginger, all the flour, bicarb, 1/4 tsp salt, the ground ginger, pepper and eggs to the pan and stir well until you have a smooth batter. Pour into the tin and bake for 45 mins, or until dark brown and risen and a skewer inserted into the middle comes out clean. Cool for 20 mins in the tin, then turn out onto a wire rack.
- Sift the icing sugar into a bowl, add the remaining zests, then stir in enough lemon juice (about 4 tsp should do it) to make a smooth, thick icing. Cover the surface of the icing with cling film until ready to decorate the cake.
- When the cake is completely cool, spread the icing over the top and let it dribble down the sides. Scatter with the reserved chopped ginger. Allow to set, then cut into slices and serve.
