Episode 51: Loafly Loaf Cakes

Ravneet Gill’s Carrot Loaf Cake (Dairy Free)

Great rise and crumb: Carrot loaf cake

This recipe is in Rav’s first book, The Pastry Chef’s Guide, but she also published it on her Instagram a while ago.

  • 3 large eggs (I used 3 UK large but UK/EU medium or US/Aus large is actually what the original recipe calls for)
  • 150g dark brown sugar
  • 113g vegetable / grapeseed oil
  • 300g grated carrot (from about 4 medium carrots)
  • 225g plain wholemeal flour (sub in 75g dried shredded/ dessicated coconut, if you like)
  • 15g/ 3 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 15g raisins, if you want them (I didn’t), or a similarly sized dried fruit (chopped dates might be nice?)
  • 1/2 tsp salt
  1. Preheat the oven to 350F/ 180C / 160C fan / gas 4. Grease and line a 2lb/ 900g loaf tin.
  2. Whisk the egg and sugar until combined. Add the oil and combine.
  3. Stir in the carrot and raisins, if using.
  4. Fork together the flour, baking powder, salt and spices. (Sift if lumpy.) Stir in.
  5. Transfer to the loaf pan and bake for 45-50 minutes until a skewer comes out clean.

Malted Milk Loaf with Malt Cream

Malted Milk Loaf with Malt Cream

Very loosely based on the vanilla and bay loaf in Rukmini Iyer’s The Sweet Roasting Tin.

  • 50g milk
  • 50g malt drink e.g. Horlicks
  • 170g butter
  • 170g caster sugar
  • 2 tsp vanilla bean paste
  • 3 UK medium/ US large eggs (170g)
  • 175g plain flour
  • 55g ground almonds
  • 2 tsp baking powder
  • 1/2 tsp salt (less if your butter is salted)

For the malted cream: 50g malt drink powder (e.g. Horlicks), 300ml/ 10 fl oz double/heavy cream

  1. Preheat oven to 180C / 350F. Grease and line a 2lb / 900g loaf tin.
  2. Heat the milk in a small saucepan with the Horlicks until dissolved. Set aside.
  3. Cream the butter and sugar with the vanilla extract. Beat in the eggs, one at a time, combining well between each.
  4. Add the flour, ground almonds, baking powder and salt and combine well. Stir in the milk.
  5. Transfer the batter to the tin. Bake for 45-50 minutes, until it passes the skewer test.
  6. To make the malted cream, heat the cream and Horlicks together, stirring until the Horlicks has dissolved. Cool then refrigerate until totally cold. Whisk to soft peaks before serving the cake.

Benjamina Ebuehi’s Honey and Tahini Loaf

Seen here with black sesame seeds

Recipe in the Guardian. I think it is also in her new book, A Good Day to Bake.

I talk in more detail in the podcast, but if your loaf pan is a dark colour and/or a poorer conductor of heat such as glass or ceramic, I’d recommend baking at a slightly lower temperature. Also, pull it out early and check how it’s doing – I didn’t do this the first time I made it and it dried out a little from overbaking. For me, it needed 5 minutes less than the specified baking time. I also doubled the glaze!!!

Melissa Clark’s Marmalade Loaf Cake

Fabulous texture and flavour: marmalade loaf cake

Adapted, very barely, from here.

  • 220g thick cut, bitter Seville orange marmalade (I used Duerr’s)
  • 170g butter + 1 tbsp for glaze
  • 150g caster/ superfine sugar or granulated sugar
  • The zest of 1 lime
  • The zest of 1 orange
  • 2 tbsp orange juice
  • 2 eggs + 1 yolk – UK/EU large or US/Aus extra large. Alternatively, just use 3 US/Aus large or UK/EU medium
  • 190g plain flour
  • 1.5 tsp baking powder (7g)
  • 3/4 tsp salt, or less if your butter is salted
  • 30g icing sugar, for glaze
  1. Preheat oven to 180C/ 350F. Grease and line a 2lb/900g loaf pan, leaving overhang on the long edges so it can be more easily lifted out later. Coarsley chop any really big chunks of peel in the marmalade. This wasn’t necessary for me.
  2. Beat the butter, sugar (not the icing sugar) and zests together until fluffy and light. Add the eggs, one by one, beating to combine. Don’t worry hugely if it splits a bit, you could add a little of the flour to try to prevent this.
  3. Sift the flour and baking powder and mix with the salt. Add this to the cake mixture and combine.
  4. Add 110g of the marmalade and the orange juice.
  5. Transfer to the loaf tin. Bake for about 50-55 minutes until it passes the skewer test.
  6. Heat the remaining 110g marmalade with the icing sugar and the tablespoon of butter. Heat together until combined. The heat loosens up the marmalade to make it more of a pouring consistency.
  7. Pour and slather on top of the cake. I preferred to do this while the cake was still in the tin. I could lift the cake out using the parchment paper overhang.
  8. Leave to cool completely before eating.

Published by Kate

Home baker and now podcaster!

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