Carrot, date and walnut loaf
SERVES
8
PEOPLE
PREP TIME
15
MINUTES
COOKING TIME
75
MINUTES
CUISINE
COURSE
Baking
Method
Preheat your oven to 180°C and line a 2 lb loaf tin with baking parchment.
Sift flour and baking powder into a bowl and mix in the sugar, zest, walnuts, dates and ginger.
Add in the olive oil and grated carrot and stir until completely combined.
Add the eggs one at a time and stir thoroughly.
Scoop the mixture into your prepared tin and spread it evenly.
Bake for 1¼ hours or until a skewer comes out clean. If it is not baked put it back into the oven for 5 minute intervals. Cool before removing from tin.
Ingredients
200g self-raising flour
1½ tsp baking powder
230g golden caster sugar
zest of 2 oranges
zest of 1 lemon
50g walnuts, chopped
50g dates, chopped
3 tsp ground ginger
225ml light olive oil
225g carrots, grated
3 eggs, lightly beaten
Method
Preheat your oven to 180°C and line a 2 lb loaf tin with baking parchment.
Sift flour and baking powder into a bowl and mix in the sugar, zest, walnuts, dates and ginger.
Add in the olive oil and grated carrot and stir until completely combined.
Add the eggs one at a time and stir thoroughly.
Scoop the mixture into your prepared tin and spread it evenly.
Bake for 1¼ hours or until a skewer comes out clean. If it is not baked put it back into the oven for 5 minute intervals. Cool before removing from tin.
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