Carrot and Gingerbread Squares with Lemon Icing

I read recently (in Waitrose magazine, no less) that afternoon tea has come back into fashion, usurping its coffee based competitor as the nation’s favourite drink.  Given that I have always preferred a cup full of pale gold ceylon over a mug of java (the latter, oddly, making my face itch), I’m both pleased and unsurprised that tea is looking like this year’s winner.

There is probably nothing nicer, more comforting, more refreshing and more levelling than a good cup of tea.  I could argue its health benefits: rehydrating, huge numbers of antioxidants, increased bone density, good for the heart, not to mention the positive mental affects of a cup of tea in a crisis.  But actually, I don’t think anybody should ever have to justify having a cup of tea.  It’s one of life’s simple, open-to-all pleasures and should remain that way.  What could be argued as an indulgence is the additional cake part of an afternoon tea.  Tea and cakes being, on the whole, a treat rather than a given.  Nonetheless, sometimes it’s good to go all out and when you do, I really recommend you make these Carrot and Gingerbread Squares with Lemon Icing.

Here, the zesty lemon icing and the addition of finely grated carrot gives this gingerbread a lovely delicate and moist texture and a vibrant tang that suits these glorious and timely, sun-strewn summer months.  This is a lovely, light sweet treat; the perfect foil to a pot of tea and a good chat with friends.

GINGERBREAD SQUARES WITH LEMON ICING

Makes 12 squares

You will need a 7 x 7 inch square tin for this recipe

200g/7oz Doves Farm Gluten Free self-raising flour

200g/7oz soft light brown sugar

100g trimmed and peeled carrot (that’s about 1 large carrot)

55g/2oz dairy-free margarine (Pure Sunflower Spread)

1 heaped tsp Orgran Egg Replacer whisked together with 2 tbsp water

1 tsp bicarbonate of soda

1 tsp ground ginger

2 tbsp golden syrup

240ml/9floz hot water

For the icing

100g/4oz golden icing sugar

1 – 2 tbsp lemon juice

Preheat the oven to 180c and grease and line the baking tin.  Using a hand held grater, finely grate the carrots and set aside (I really don’t recommend you use a food processor to grate them as they retain so much water and can make the cake soggy.)  Place the flour, sugar, grated carrots, bicarbonate of soda and ground ginger into a large mixing bowl and stir together until evenly combined.

Cut the margarine into small chunks and add to the flour mixture.  Using your hands, rub the margarine into the flour until you have a fine breadcrumb like consistency.  Add the golden syrup, egg replacer to the mixture and then pour over the hot water.  Stir together with a wooden spoon until smooth and combined and then pour the mixture into the lined baking tin.

Bake in the oven for 35 - 40 minutes until golden and fragrant and the top is springy when lightly touched.  Leave the cake to cool in the tin while you make up the icing.  Combine the icing sugar with the lemon juice and stir together until smooth.  When the cake has cooled completely, remove from the tin and spread the icing over the top.  Leave to set for 20 minutes or so before cutting into squares and serving.

Comments

[Aurea]

sometimes I think I read your sweet recipes just to torment myself!! I'm not eating sugar these days but Wow! do those Ginger Squares ever look Yum-town good! ...sigh :)

[Bev]

Now this is my kinda cake! I am in love with anything with spices like ginger and cinnamon and carrot cake is always good! I would never have thought to combine the two...genius! mmmm I'm dreaming of a slice right now!

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Here, the zesty lemon icing and the addition of finely grated carrot gives this gingerbread a lovely delicate and moist texture and a vibrant tang that suits these glorious and timely, sun-strewn summer months. This is a lovely, li

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