Lovers of ginger cake and carrot cake should enjoy this one. It mellows and improves over a couple of days
- 100g unsalted butter, plus extra for the tin
- 100g dark muscovado sugar
- 50g black treacle
- 50g golden syrup (or use more black treacle if you like your ginger cake really dark)
- zest 1 orange
- zest and juice 1 lemon
- 1 large carrot, grated (you will need 140g/5oz flesh)
- 5 balls stem ginger from a jar, finely chopped
- 175g self-raising flour
- ¼ tsp bicarbonate of soda
- 2 tsp ground ginger
- ¼ tsp freshly ground black pepper
- 2 eggs
- 140g icing sugar
MethodButter then line a 900g loaf tin with a strip of baking parchment. Put the butter, sugar, treacle, syrup and half the zests into a large saucepan. Heat gently until everything has melted together.
- vegetable oil, for frying
- 250g fine asparagus, cut into 3cm pieces
- 2 large courgettes, cut into matchsticks
- 140g plain flour
- 1 tsp baking powder
- 1 tsp paprika
- 1 tsp chilli flakes
- 1 large egg
- 100ml sparkling water
- 50ml white wine vinegar
- 2 tbsp golden caster sugar
- thumb-sized piece ginger, finely chopped
- 4 large ripe tomatoes, finely chopped
- Heat enough oil to come 2.5cm up the side of a large, deep frying pan. Put the asparagus and courgettes in a large bowl. Whisk the remaining ingredients together to make a batter. Pour it over the vegetables with some seasoning, then mix.
- Use a large spoon to drop bhaji-sized spoonfuls of the mixture into the hot oil – you’ll have to do this in batches. Cook for 3 mins, until golden brown, then flip over and cook for another 2 mins. Drain on kitchen paper. Leave to cool before packing into containers.
- To make the chutney, pour the vinegar and sugar into a saucepan and put over a medium heat to dissolve the sugar. Add the ginger and tomatoes, then turn up the heat and boil for 10 mins until thickened. Cool completely before storing in a tub.
- 175g butter, melted
- 140g clear honey
- 1 large egg, beaten
- 250g raw peeled pumpkin, or butternut squash, coarsely grated (about 500g/1lb 2oz before peeling and seeding)
- 100g light muscovado sugar
- 350g self-raising flour
- 1 tbsp ground ginger
- 2 tbsp demerara sugar
- Preheat the oven to 180C/gas 4/ fan 160C. Butter and line the base and two long sides of a 1.5kg loaf tin with a strip of baking paper.
- Mix the butter, honey and egg and stir in the pumpkin or squash. Then mix in the sugar, flour and ginger.
- Pour into the prepared tin and sprinkle the top with the demerara sugar. Bake for 50-60 minutes, until risen and golden brown. Leave in the tin for 5 minutes, then turn out and cool on a wire rack. Serve thickly sliced and buttered.
- 100ml olive oil, plus extra for greasing
- 250g asparagus spears, each cut into 3 pieces
- 200g self-raising flour
- 1 tbsp thyme leaves
- 3 large eggs, lightly beaten
- 100ml milk
- handful pitted black olives
- 100g sundried tomatoes, roughly chopped
- 100g Gruyère or Beaufort, grated
- Heat oven to 190C/fan 170C/gas 5. Oil and line the base of a loaf tin (approx 22 x 10 x 5cm) with baking paper. Cook the asparagus in boiling, salted water for 2 mins, drain, then cool quickly under cold running water. Pat dry.
- Mix the flour and thyme with seasoning in a large bowl. Make a well in the centre, then add the eggs, milk and oil, stirring all the time to draw the flour into the centre. Beat for 1 min to make a smooth batter.
- Reserve 5 asparagus tips and a few olives. Add the remaining asparagus, tomatoes, olives and two-thirds of the cheese to the batter. Pour into the tin, then put the reserved asparagus and olives on top. Sprinkle with the remaining cheese. Bake for 35-40 mins until the cake feels firm to the touch and is golden and crusty on top. Cool in the tin for 5 mins, then turn out and cool on a wire rack.