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Carrot and Ginger Cake

(You will need a jar of Chinese Stem Ginger in Syrup)

125g (4 oz.) Unsalted Butter -softened
90g (3oz.) Dark Brown Sugar
125g (4 oz.) Self Raising Flour
1 level Teaspoon Baking Powder
2 Eggs
2 Tablespoons Syrup from the Ginger Jar
3 Knobs of Ginger Chopped
125g (4 oz.) Carrot -coarsly grated
2 Tablespoons Ground Almonds

Preheat the oven to Gas 4, 175C, 350F.

Using a food processor or a beater ( or even by hand) mix together the butter, sugar, flour, baking powder, eggs and syrup.
Mix together with a spoon the carrot, ginger and almonds and fold them into the other ingredients.
Line a 500g (1lb.) loaf tin with non-stick paper and pour in the batter.
Bake at the set temperature for 45mts. (Test with a skewer before removing)
This is very good served warm with yoghurt on the side.

January 19, 2010 02:51 PM | 0 Comments
  Martin Dwyer
Consultant Chef