Carrot & Olive Oil Pudding Cake

This started as a layer cake, as a normal carrot cake, but has evolved into the decadent older cousin, the sophisticated one that gets invited to all the best parties and wears a lovely ginger hat

Decorate with edible flowers, dried or otherwise

Makes 1 cake, to be portioned into 12 servings

175g Butter, at room temperature

200g Golden Caster Sugar

2 Eggs

225g Self Raising Flour

1tsp Baking Powder

2tsp Ground Cinnamon

2tsp Ground Ginger

100ml Olive Oil

400g Grated Carrot

200g Raisins

For the Ginger Crème Chantilly

300ml Double Cream

Thumb-sized piece of Ginger, peeled and sliced

3tbsp Caster Sugar

1. Make the Crème Chantilly. Pop the ginger and cream in a small saucepan and gently heat over a low heat. You want to warm the cream but not boil it. Stir occasionally and when its the temperate of a good bath, remove from the heat and allow to steep, and cool completely. Set aside, in the fridge is a good idea

2. Set oven to 170º (no fan). Line your sheet pan. Mine is 30cm x 20cm and 5cm deep

3. Beat the butter and sugar until pale and fluffy, this can take a few minutes. Scape the edges of the bowl down a couple of times along the way to fully incorporate all the butter

4. Add the eggs one at a time with a spoonful of flour, beat to combine. Add the rest of the flour, the baking powder and spices, and mix again. With the mixer going, pour in the olive oil

5. Fold through the grated carrot and raisins with a wooden spoon, ensuring they are evenly dispersed

6. Bake for 35-40 minutes until golden brown. The cake is dense and doesn't rise too much so don't be alarmed. Allow to cool in the tin before removing to a cooling rack to cool completely

7. Trim off all four edges and slice into elegant sized pieces. I got 12 very comfortably, with enough off-cuts to keep me going through the day of dinner party prep

9. For the cream, when it, and the cake, is fully cooled, fish out the ginger pieces and add the caster sugar. Whip until stiff peaks are formed, or your desired consistency. Fill a piping bag and decorate as you wish

10. Serve, and enjoy