Dairy-free Fudge Melts Green Tea Carrot & Raisin Cake

Method

• For maximum flavour, the raisins should be soaked in tea overnight. To do this, boil the kettle, then brew your tea bag in 200ml boiling water for a couple of minutes. Put the raisins in a bowl and pour over the tea. Leave the bowl in a cool, dry place overnight, covered with a plate or cling film. *If you are tight on time, soak the raisins for a few hours using the same method*

• Pre-heat the oven to 170°C. Grease an 8 inch cake tin with a little vegetable oil on kitchen role ready for later. 
• Mix the sugar and the oil in a bowl and then add the eggs one at a time. *Don't worry if the mixture curdles a bit*

• Sift the flour, salt, baking powder and cinnamon into another bowl and mix well. 

• Fold the flour mix into the egg mix and stir until combined. Stir in the grated carrots.

• Next, with your hands, grab the raisins out of the bowl and add them to the mixture. Gently stir in the raisins until combined and pour the mixture into your prepared cake tin. *Tap the cake tin on your work surface in order to get a flat top*

• Cook the cake at 170°C for 25 minutes and then turn the heat down to 160°C and cook for a further 20/25 minutes.

• When the cake is ready, remove it from the oven and leave it to cool for around 10 minutes (otherwise it might deflate in size). Then gently scrape around the sides with a spatula to remove it from the edge.

• *The raisins should create texture on top, allowing this cake to be eaten with no topping, but it is great accompanied with soy yoghurt sprinkled with cinnamon*