Everyday Gourmet's carrot and ginger cake
1¾ level cups self-raising flour
1½ tsp baking soda
1½ tsp cinnamon
1½ cups brown sugar
¾cup raisins
¾cup preserved ginger, diced
¾cup walnuts, chopped
4 eggs, lightly beaten
1 cup canola oil
2¼ cups grated carrot.
Grease and line a 25cm springform tin. Sieve dry ingredients, and mix with sugar, fruit, ginger and nuts. In another bowl lightly beat eggs, mix in oil and add grated carrot. Add wet mix to dry and gently fold together until thoroughly combined. Pour into tin. Bake at 160degC for about 60 minutes. Do not disturb cake while it is in the oven.
Icing
150g cream cheese
50g butter
3 cups icing sugar
zest of a lemon
chopped walnuts and finely grated lemon zest to decorate.
Soften cream cheese and butter, and whip with beater. Mix in icing sugar and lemon zest.
Place cooled cake on a plate and spread icing over. Decorate around the edge with walnuts and lemon zest.
• Requested by Rach Jones, of Dunedin. This recipe comes from Everyday Gourmet, in George St, Dunedin.
If you have enjoyed a dish in an Otago cafe or restaurant and would like the recipe, write to Ask a Chef, Features, Otago Daily Times, PO Box 181, Dunedin, or email odt.features@odt.co.nz, including your name, address and a daytime telephone number, and we will request it.
