Harvest Loaf

The kind of cake you’ll smell before you see… Through the farmhouse, to the oven, to find an inviting slice on the kitchen table with your name on it. Like a carrot cake, but better, packed with harvest fruit and veg and our 100% regeneratively farmed Wildfarmed flour. It’s a sweet, spicy and wholesome loaf that celebrates the best of the season’s produce and the farmers who grew it.

Harvest Loaf

METHOD

  1. Grease and line a 1lb loaf tin with baking paper. Preheat the oven to 180°C/160°C Fan.

  2. Gently whisk together the oil, eggs, sugars, orange zest and grated ginger. Add the grated carrots, parsnips and apples and mix. 

  3. In a separate bowl mix together the flour, baking powder, bicarbonate of soda, salt and ground spices. Make a well in the middle and pour in the wet mixture. Mix together into a batter, until no floury patches remain, but be careful not to overmix.

  4. Pour the batter into the lined loaf tin and bake for 50-60 minutes until it springs back to the touch and an inserted skewer comes out clean. Leave to cool in the tin for 10 minutes before removing from the tin to cool completely on a wire rack.

  5. Meanwhile, make the frosting by beating the butter and icing sugar together till smooth. Add in the vanilla extract and cream cheese and continue to beat for a few minutes. It may separate a little to start with, but should come back together into a smooth and thick frosting. 

  6. Pipe or spread the frosting over the top of the cooled loaf cake and decorate with edible flowers - we like using nasturtiums and marigolds.

INGREDIENTS

Makes 1 x 1lb tin loaf


For the Cake

  • 225ml vegetable or rapeseed oil
  • 3 medium eggs
  • 160g light soft brown sugar
  • 160g caster sugar
  • Zest of 1 orange
  • 50g root ginger, peeled and finely grated
  • 100g carrots, grated
  • 50g parsnip, peeled and grated
  • 50g apple, peeled, cored and grated
  • 225g Wildfarmed Life Changing Plain Flour
  • Half a tsp baking powder
  • Half a tsp bicarbonate of soda
  • Quarter of tsp fine sea salt
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1 tsp ground nutmeg


    For the Cream Cheese Frosting

    • 60g unsalted butter, softened
    • 100g icing sugar
    • 120g full fat cream cheese, at room temperature
    • 1 tsp vanilla extract