150g butter, soft (or good-quality vegetable oil)
110g sugar (or brown sugar)
1 tsp vanilla extract (or Rum/Amaretto, or lemon/lime zest)
2 tsp baking powder
¼ tsp bicarbonate of soda
¼ tsp salt
2 tsp ground spices (f.ex. cinnamon, ginger, spekulatius-mix)
300g grated fruit or vegetables (f.ex. apple, pear, carrot, courgette, pumpkin, beetroot)
75g stuff from your pantry (f.ex. chopped nuts, granola or müsli, porridge oats, dessicated coconut, chopped chocolate, dried fruits or frozen blueberries)
For the topping:
A bit of chopped nuts, seeds or icing*
Makes 1 cake of 20 x 10 cm – Oven: 50 min.
Preheat the oven to 170°C fan.
In a bowl, beat the butter and the sugar until creamy. Add the eggs and mix until fully incorporated, then add the vanilla extract and beat again.
In a separate bowl, mix the flour, baking powder, bicarbonate of soda, salt and spices. Add to the eggs with the grated fruit and pantry strays and mix until you get an even batter.
Pour the batter in a greased loaf tin measuring approx. 10 x 20cm and top with chopped nuts or seeds (if using).
Bake in the preheated oven for 50 minutes or until a skewer inserted in the middle comes out clean. Put on a wire rack and leave to cool before serving.
*For the icing mix 70g icing sugar
and 1 tbsp of liquid (milk, lemon/lime juice, fruit juice or alcohol such as Amaretto or Rum). Drizzle over the cooled cake and leave to set for a few hours before serving.
TIP: If you want to make muffins with this loaf, they will take approx. 30-35 minutes in the oven.