January 2018 Entries

Nigella's introduction to the recipe explained that this was a denser, more pudding-like creation than most carrot cakes, and so I ran with that - incorporating 50g of roughly chopped dates that would otherwise have gone to waste, and substituting the crystallised ginger (which I simply could not find) with 90g of syrupy stem ginger. This lent the cake a slightly stickier consistency, which I hope is in the spirit of the original - as well as allowing me to make the most of what I (and the local supermarket) had to hand. In sum: I ate more of this than one person probably should...