| Prep Time | 10 minutes |
| Cook Time | 50 minutes |
| Servings |
8 servings
|
- 2 cups flour organic fine plain
- 2 teaspoons baking powder
- 4 tablespoons brown sugar
- 1 teaspoon cinnamon ground
- 1/2 teaspoon cloves ground
- 1 teaspoon ginger ground
- 1/2 teaspoon salt
- 2 bananas overripe
- 1/2 cup coconut milk
- 1/2 cup sunflower seed oil and some extra to grease the cake tin
- 1 cup carrots finely shredded
- 1/2 cup currants
- 4 tablespoons wine
- 2 cups confectioners' sugar
- 3 tablespoons lemon freshly juiced
Ingredients
Dry and solid ingredients for the cake
Liquid and fat ingredients for the cake
For the lemon glaze
|
|
- Soak the currants in wine.
- Preheat the oven to 180°C (356°F). Using pastry brush, grease a 26x7cm round cake tin with loose base with some sunflower seed oil.
- In a large bowl mix the flour and the baking powder together. Stir in the brown sugar, ground cinnamon, ground cloves, ground ginger, and salt.
- In a separate large bowl mass the bananas with a fork. Stir in the coconut milk, sunflower seed oil, and shredded carrots.
- Then start folding and mixing the solids into the liquids. Note: With a rubber spatula whisk gently scrapping around the edge and finishing by folding the mixture on top of itself.
- Add the soaked currants and the wine left and mix gently together.
- Bake for 50'.
- Add the ingredients into a bowl and using a whisk blend them thoroughly for about 2'.
- Drizzle the glaze over the cake.
- Preheat the oven to 135°C (275°F).
- Cut 2 lemons crosswise into slices, about 0.3cm thick.
- Line a baking sheet with parchment paper.
- Place the slices on the baking sheet and sprinkle ¼ cup of brown sugar over their surface.
- Bake for 50’.
- For a retro decoration, garnish the glazed cake with some candied lemon slices.
Notes
You can soak the currants in wine overnight. Water, tea, rose water, and cognac can substitute for wine in the recipe.
The candied lemons serve as a fabulous garnish for hot and cold tea, as my photos will testify.
Tea pairing: Carrot and currant cake & Greek mountain tea
Carrot and currant cake is the perfect tea time treat and it has been paired with delicious, high quality, and fine tea blends. The increasing sophistication of tea drinking and tea culture calls for the perfect tea and dessert pairing: Greek mountain tea, also known as sideritis, has a very distinct earthy and sweet flavour and thus it is the perfect pair for this cake, as it enhances and brings out the comforting aromas and warm flavours of the cake without overpowering it.
I serve my cake with homemade Greek mountain iced tea for summer. The tea is garnished with candied lemon slices, as my photos will testify.
Yum! I love the addition of currant.