Sticky Carrot and Marmalade Loaf

Name: Sticky Carrot and Marmalade Loaf
Yield: 6
Cuisine: British
Ingredients: 50ml (5fl oz) vegetable oil. plus extra for greasing; 2 eggs; 175g (6oz) light muscovado sugar; 350g (12oz) carrots. peeled and grated; 1 tbsp thick-cut marmalade; 1 tbsp poppy seeds; 200g (7oz) self-raising flour; Pinch of salt; ½ tsp bicarbonate of soda; 1 tsp mixed spice; 2 tbsp thick-cut marmalade; 2 tbsp orange juice; 1 tbsp olive oil

Over a year ago 4,912 views

Serves: 6

British

Ingredients

50ml (5fl oz) vegetable oil. plus extra for greasing
2 eggs
175g (6oz) light muscovado sugar
350g (12oz) carrots. peeled and grated
1 tbsp thick-cut marmalade
1 tbsp poppy seeds
200g (7oz) self-raising flour
Pinch of salt
½ tsp bicarbonate of soda
1 tsp mixed spice
2 tbsp thick-cut marmalade
2 tbsp orange juice
1 tbsp olive oil

Accompaniment

Description

A sweet treat that fuses orange and carrot for a perfect end to a Sunday lunch

Method

1
Preheat the oven to 150C/gas 2. Brush a 13cm x 23cm (5in x 9in) loaf tin with a little vegetable oil and line the base with greaseproof paper.

In a large bowl, lightly beat the eggs with the vegetable oil and sugar, then stir in the carrots, marmalade and poppy seeds.

Sift in the flour, salt, bicarbonate of soda and mixed spice. Mix well and pour into the tin. Level the surface and bake for 75 minutes, or until a skewer inserted into the centre comes out clean.

Turn out of the tin onto a wire rack.Heat the marmalade and orange juice together in a small pan.

Make small holes all over the top of the cake with a skewer and brush the marmalade mixture all over. leave to cool completely before slicing and serving.