Carrot, Cumin & Gouda Loaf Cake
This is a great bake for warming up on a wintery day, equally lovely with just a bit of butter or partnered with a thick, hearty soup. Carrot and cumin is a well-tried combination, but so too is the pairing of cumin and Gouda, which like many fashionable combinations is in fact as ancient as it is modern.
- 250g spelt flour
- 2 tsp baking powder
- 75g young Gouda, grated
- 2 tsp cumin seeds
- 175g carrots, grated
- 1 small white onion, finely chopped
- 3 eggs
- 100g extra virgin olive oil
- pinch of salt
- pinch of black pepper
- Preheat the oven to 200C/fan 180C/Gas mark 6 and line a 900g loaf tin with baking parchment.
- In a large bowl, mix together the spelt flour, baking powder, two-thirds of the Gouda, the cumin, salt and pepper.
- In another bowl beat together the carrots, onion, eggs and olive oil.
- Add the wet ingredients to the dry ingredients and mix well. Pour the mixture into the tin, smooth over and top with the rest of the Gouda.
- Bake for 50 minutes or until a skewer inserted into the middle comes out clean. Cool in the tin for 10-15 minutes then turn out onto a cooling rack.
- Serve warm with butter.
The carrot provides vitamin A, while research shows that the oils in the cumin have antibacterial properties that can help fight viral infections.
This recipe is on page 226 of our book Modern Baker: A New Way to Bake, available to purchase now.