Frequent flyers will have noticed that I've been experimenting a fair bit with icing recently, with most of them being incredibly rich and indulgent. The icing on these lovely slices though is fresh and fragrant, which I think works great with the moist spiced sponge. There's a fair few elements involved in the recipe, both in terms of texture and taste, however I think they all bounce off one another beautifully. I suggest you try them out at the next available opportunity!
Prep time: 25 Mins
Baking time: 30-35 Mins
250g Carrots
150ml Vegetable Oil
75g Golden Syrup
2 Medium Eggs
1/2tsp Lemon Extract
1/2tsp Orange Extract
160g Plain Flour
1/2tsp Baking Powder
75g Soft Dark Brown Sugar
1/2tsp Nutmeg
1/2tsp Cinnamon
1/2tsp Ground Ginger
For the icing
175g Mascarpone Cheese
100g Icing Sugar
Zest of 1 Orange
As you can probably guess by now you need to start by preheating the oven to 180C/350F/Gas 4 and greasing a 30cm loaf tin, lining the base with baking paper. Peel and grate the carrots and set to one side. In a medium bowl pour in the oil, followed by the syrup. Crack in the eggs and mix in the two extracts. In a fresh large bowl mix together the flour, baking powder, sugar and spices. Pour in the wet ingredients and beat to a smooth batter. Fold through the grated carrot and spoon into the prepared tin. Bake in the middle of the oven for 30-35 minutes, until a metal skewer can be cleanly removed when inserted into the centre of the sponge. When you're happy it's cooked remove from the oven, leave for 30 minutes, then carefully turn out onto a wire rack to cool completely.
When the sponge is cool the icing can be made. In a bowl beat together the cheese and icing sugar. Fold through the orange zest. Carefully spread the icing evenly over the cool sponge, then place in a sealed container and refrigerate for at least an hour (which should allow the icing to firm slightly). To serve slice with a sharp knife and present proudly to your adoring public!
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