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1
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Preheat oven to 175°C. Spray 30cm tube pan with non-stick cooking spray.
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2
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Place the walnuts in a baking pan and bake for 8 to 10 minutes, until lightly toasted and aromatic. Set aside to cool.
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3
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Measure flour, baking powder, baking soda, salt and ground ginger into a small bowl. Stir to combine thoroughly. Set aside.
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4
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In the bowl of an electric mixer, beat the margarine until creamy and gradually beat in sugar. Add the eggs, one at a time and beat until smooth. Mix in the orange zest, minced ginger, vanilla and yogurt.
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5
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While mixer is running on low speed, gradually add the dry ingredients and mix until well incorporated. Stir in the carrots and toasted nuts.
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6
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Fill prepared tube pan with batter. Bake for 60 minutes or until toothpick inserted into the centre of a loaf comes out clean.
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7
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Invert the pan on a wire rack and let the cake cool completely. To serve, run a knife around the inside of the pan and invert the cake onto a cake plate. Serve plain or with whipped cream.
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