Sunday, 14 August 2016

Carrot, Zucchini and Ricotta Loaf

'A nice easy loaf to make in the camp oven’

Difficulty: Easy
Time: 1 hour
Serves: 8

Ingredients:
  • 350g fresh ricotta
  • 2/3 cup brown sugar
  • 125g butter, melted
  • 2 eggs
  • 3/4 cup zucchini, grated
  • 1/2 cup carrot, grated
  • 1/2 cup pitted dates, chopped
  • 1 1/2 cups SR flour
  • 2/3 cup plain wholemeal flour
  • 1 tsp mixed spice
  • 1/2 tsp ground cinnamon
  • 2 tsp pepitas (pumpkin seeds)
  • Butter, to serve

Directions:

Step 1 - Preheat camp oven to moderately slow heat (approx. 160C in conventional oven). Lightly grease a 14 x 21cm loaf pan. Line base and sides with baking paper.

Step 2 - In a large bowl, whisk together ricotta, sugar, butter and eggs. Stir in zucchini, carrot and dates.

Step 3 - Sift flours and spices together into a bowl. Lightly fold flour mixture into ricotta mixture. Spoon into prepared pan, levelling top. Sprinkle with pepitas.

Step 4 - Bake for 55–60 minutes or until loaf is cooked when tested with a skewer. Cool in pan for 10 minutes. Turn loaf onto a wire rack to cool completely. Serve slices of loaf warm or cold, with butter.

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