The end of July is approaching.
So what so significant about this month end? That our National Day is just 10 days away? I am turning the BIG 40 two weeks from now? My mid-year performance review with my boss is due tomorrow? (This should be of the least significance?! Haha!) My tenure as the host of this month's Little Thumbs Up (LTU) event comes to an end tomorrow.
Through this event, I came to know many of you and your fantastic blogs for the very first time. And many of my "old" pals really went all out to come out with many interesting recipes using ginger and I know some of you who do not even like ginger in the first place! My heartfelt appreciation and a BIG THANK YOU to all of you! I am sure the friendship and our passion for food will continue to grow beyond this event.
With this post, I am submitting my last recipe to this event. Hope you like it.
Over to you, Yen!
Carrot, Ginger & Rum Raisin Cake
Adapted from Okashi Sweet Treats made with Love by Keiko Ishida
Makes one 24-cm cake
60g Dried raisins
2 tbsp Rum
180g Unbleached plain (all-purpose) flour, sifted
1/2 tbsp aluminium-free baking powder
1/2 tsp ground cinnamon
1 tsp ground ginger
140g Maple syrup (I used 100g)
60g Beet sugar (I used 50g brown sugar)
60g Safflower oil
150g carrots, coarsely grated
140g ground almonds
Prepare raisins a day in advance. Blanch raisins in a small saucepan of boiling water for 1 minute and drain well. Soak the raisins in the rum overnight.
Toast walnuts at 150C for 15-20 minutes without preheating. Cool and chop into small pieces.
Sift together flour, baking powder, ground cinnamon and ground ginger twice.
Combine maple syrup, beet sugar and safflower oil in a bowl and stir to combine. Add carrots and fold in. Add flout, ground almonds, rum-soaked raisins and toasted walnuts into the bowl and fold in with a spatula.
Pour batter into prepared cake pan (24 x 8 x 6 cm) and make a lengthwise dent in the middle with a spatula. Bake for about 50 minutes (baking time may vary according to your oven).
When cake is done, turn it out onto a clean work surface. Peel off parchment or natural drawing paper from bottom of cake and leave to cool on a wire rack. When cooled, wrap cake in cling film and serve 2 days after baking. The flavour of cake would have improved by then.
I am submitting this post to the event, Little Thumbs up organised by Doreen from my little favourite DIY and Zoe from Bake for Happy Kids.
I am the host for this month's event and Ginger is the theme for July. You can join in the fun and contribute your recipes here.