Anxiety, loss, threat… It’s difficult to remain optimistic these days. I cope with a mix of work (distraction!), mindfulness… and relaxation (more distraction). Baking keeps the wolves of anxiety at bay, and for that I’m truly grateful.
Yet while humanity struggles, nature is blossoming and spring is here. Hope springs! So here is a lemon and ginger cake to put a spring in your step, even if that is indoors or in other confined conditions. Lots of love and self care to you all.
200g boiled and mashed carrot
120g runny honey
Grated zest of 1 big lemon
Grated ginger, about 10g (but if you’re not a fan, take less)
60g rice or buckwheat flour
60g ground almonds
2 tsp baking powder
A pinch of salt
For the drizzle: juice of 1 lemon and 3 tbsp fine sugar
Pre-heat the oven to 180C and line a bread tin with baking foil.
Mix eggs and sugar for 3 minutes and then fold in all the other cake ingredients gently.
Pour in the cake tin and bake for 30 minutes.
In the meantime, make the drizzle by mixing lemon juice and fine sugar.
Once baked, prick holes in the cake right through to the bottom and pour the drizzle over. Leave the cake to stand for 10 minutes and forget about your worries and strife! ❤️
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