Ingredients
Carrot, ginger and golden syrup loaf
Lime glaze
Method
Carrot, ginger and golden syrup loaf
1.Preheat oven to 180°C. Grease a 900g loaf tin (approximately 26cm x 13cm x 7cm) and line with non-stick baking paper so it overhangs the edges.
2.Combine milk and sugar in a saucepan and heat gently, stirring until dissolved. Remove from the heat and stir in the treacle, golden syrup and molasses. Leave to cool until lukewarm.
3.Sift the dry ingredients in a large bowl. Add the diced butter and rub to form fine crumbs. Stir in the milk mixture, then the egg, and finally the grated carrot to make a smooth, thick batter the consistency of cream.
4.Pour into the prepared tin and bake for around 45 minutes or until a skewer inserted into the centre of the loaf comes out clean.
5.Cool in the tin completely before turning out. When completely cool, make the lime glaze (see below); drizzle over the cooled, upturned cake.
Lime glaze
6.In a small bowl combine the icing sugar, lime juice and zest and just enough milk to make a dropping consistency. Pour over the loaf, and leave to set.
Note
- If you don’t glaze the loaf, you can wrap it tightly and keep in a cool place for several days – it will be denser and darker than when fresh. Swap lime glaze for lemon, if you prefer. PER SERVE Energy 328kcal, 1375kj • Protein 4.3g • Total Fat 9.5g • Saturated Fat 4g • Carbohydrate 56g • Fibre 2.6g • Sodium 396m
