Ingredients

Method

• 740 g baby marrow, grated
• 4 free-range eggs
• 320 g butter, melted
• 190 g Muscovado sugar, plus 2 T
• 200 g sugar
• 2 t vanilla extract
• 520 g flour
• 2 ½ t Woolworths mixed spice, or cinnamon and nutmeg
• 1 ½ t bicarbonate of soda
• 1 t baking powder
• 1 cup crème fraîche
• 3 T honey (optional)

Method

Ingredients

1. Preheat the oven to 180°C. Place the baby marrow in a large bowl with the eggs, butter, sugar and vanilla extract, and mix.

2. Mix the flour, mixed spice, bicarbonate of soda and baking powder then fold the dry ingredients into the wet ingredients until fully incorporated, taking care not to overmix.

3. Divide the batter into 2 greased and lined 22 cm loaf tins, then sprinkle over the remaining Muscovado sugar. Bake for 1 hour or until golden brown and cooked through. Serve warm with creme fraiche and honey.

Cook’s note: This recipe was inspired by one developed by Smitten Kitchen. It yields a superbly tender loaf cake, with a lovely crunchy top.

Photograph: Jan Ras
Production: Hannah Lewry
Food assistant: Kate Ferreira

Videography: Xolisani Khumalo
Video editing: John Taylor
Video production: Katharine Pope