Dan Lepard has the most sensible non-faffy bread recipe we've ever come across and the man can do things with a bag of flour that make us weak at the knees. His new book Short & Sweet: The Best Of Home Baking is the kind of comprehensive baking guide you can imagine pulling out year after year, steadily getting covered in more splotches. Which is why we're very pleased Dan is sharing this recipe with us, an Arabic-influenced twist on the classic carrot cake.
INGREDIENTS
75g tahini; 125 ml sunflower oil; 3 tsps pomegranate syrup or black treacle; zest of 3 oranges; 225g light soft brown sugar; 3 medium eggs, 2 separated; 200g carrot, grated; 100g pistachios; 100ml orange juice; 175g plain flour; 2½ tsps baking powder; 2 tsps ground cinnamon; ½ tsp ground cloves; ½ tsp ground nutmeg
METHOD
Step one: Line three 20cm round Victoria sponge tins with a disc of non-stick baking paper. In a large mixing bowl whisk together the tahini, oil, syrup, orange zest and brown sugar until smooth. Beat in one whole egg plus yolks (reserving the whites) until combined and then stir in the grated carrot, pistachios and juice.
Step two: Sift the flour, baking powder and spices then stir them through the mixture. Whisk the two egg whites until white and fluffy and stir through the mix.
Step three: Divide the mixture evenly between the three tins and bake at 180°C/160°C fan/350°F/gas 4 for 25-30 minutes or until a toothpick inserted comes out with just a few tiny moist crumbs stuck to it. Remove from the oven, leave to cool in the tins, then layer with lemon cream cheese frosting.
Short & Sweet: The Best Of Home Baking by Dan Lepard is published by Fourth Estate, price £25. Available for £19.99 from bakerybits.co.uk
