RECIPE :: many nutted nutloaf
I always thought that nutloafs were bland and dry so I thought I’d play around with one of the moistest cake ingredient I’ve ever used, namely carrots. My experiments were getting me closer to what I wanted but it was still missing something and that something came to me when I went shopping and found a tin of pureed chestnuts and, well here is the resultant recipe.
600g / 1lb of grated carrots,
200g / 7oz of ground cashew nuts,
100g / 3½oz of ground hazelnuts,
2tbsp of olive oil,
2 medium onions (finely chopped),
3 cloves of crushed garlic,
1tsp of fresh marjoram,
1tsp of fresh chives (finely chopped),
110ml of water,
8tbsp of gram flour and
1 stock cube.
200g / 7oz of chestnut puree,
¼ tsp of salt,
½ tbsp of water.
||Warm the oven to gas mark 4 / 180C / 350F.
||To make the main body; combine the carrots, cashews and hazelnuts together.
||Fry the onions with the olive oil over a medium/low heat for 8 minutes. Then add the garlic, marjoram and chives into the frying pan and cook for a further minute.
||Combine the water with the gram flour and stock cube.
||Combine all of the main body ingredients together.
||To make the chestnut layer; combine all the ingredients.
||To assemble; put two thirds of the carrot and nut mixture into a lined 2lb loaf tin so that it covers the sides and the bottom of the tray. Then fill with the chestnut puree mixture. Put the rest of the carrot and nut mixture on top of the chestnut puree to fully enclose it.
||Bake for 90 minutes.
||Leave to stand for 10 minutes before removing the tray.