Monday, 29 February 2016

spiced date, carrot & coconut loaf

I love times when I am super busy but having fun at the same time. There’s nothing like working on projects that provide personal satisfaction. I’ve been so excited about putting together my first afternoon tea pop-up (you may have noticed the new addition on the index!) that I can barely sleep! But that’s a good thing in my opinion - when passions turn into ideas and ideas turn into actions. Due to organising my Bengali inspired afternoon tea I’ve not had much time to blog or cook (this is where takeaways from my mother come in handy!) I did however finally finish a painting and bake this scrumptious date, coconut and carrot loaf cake recently so here’s the recipe. Enjoy! 

Ingredients (serves 10)
2 medium carrots, grated
200g soft pitted dates pureed
75g desiccated coconut
150g self-raising flour
2 medium free range eggs
100g granulated sugar
80ml rapeseed oil
1/2 tsp salt
1 tsp mixed spice
1/2 tsp ground cinnamon
1 tsp vanilla extract


Method
Pre-heat oven to 170c/190c fan/gas mark 5

Add grated carrot in a bowl and mix thoroughly with the salt and sugar. This softens the carrots and give a more even bake.

Mix in the eggs, spices and the oil and slowly incorporate the flour. Once you have a soft batter include the desiccated coconut and mix well.

Pour into a greased and lined loaf tin and bake for 50-60 minutes, until a cake tester comes out clean and the loaf is golden on top.

Cool at least half an hour before slicing.



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