Celebrate and impress dad this weekend with this decadent recipe developed by the head chef, Michael Robinson, at Margan Restaurant, which has recently been named as 1 of the Top Ten Regional NSW Restaurants by Gourmet Traveller Restaurant Guide 2014.
Ingredients
125g self raising flour
1/2 teaspoon powdered ginger
1/2 teaspoon of mixed spice
1/2 cup brown sugar, firmly packed
2/3 cup light olive oil
2 free range eggs
2 cups grated carrot
1/2 cup chopped dates
1/2 cup chopped pistachio nuts
Method
1. Preheat oven to 180C.
2. Line an 18cm spring form bake tin with ‘gladbake’ (or similar).
3. Sift flour, spices and sugar together.
4. Lightly beat oil and eggs together and add to flour. Beat with an electric beater for about a minute until smooth.
5. Fold in dates, nuts and carrots.
6. Pour into tin and bake for an hour.
7. Cool.
To Serve
In the Margan Restaurant we serve with fried carrot ribbons (shredded carrot - do this with a peeler - deep fried in clean oil, drained and cooled) ; vanilla creme anglaise and praline pistachios (toffee coated pistachios).
An alternative is a simple dusting of icing sugar which also works well.
Margan Restaurant is based in the Broke Fordwich wine sub-region of the Hunter Valley. Known as ‘the tranquil side of the Hunter Valley’, the region offers an authentic, rustic and stunningly picturesque destination for travellers wanting a relaxed getaway. For more information visit brokefordwich.com.au.
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