Carrot cake

1. Preheat the oven at 160°C (th. 5/6). Sift the flour, baking powder, cinnamon, ginger powder and salt.

2. Combine the eggs, oil and sugar, and mix with a spatula. Add the flour mixture and mix well. Incorporate the grated carrots. Mix.

3. Grease a springform tin with butter and pour in the batter. Bake for 1 hour. Prick the centre with a toothpick, it should come out clean. If not, cook for a few more minutes.

4. Remove the cake from the oven, leave to cool before unmoulding. Squeeze the orange and sprinkle the cake with the juice

5. Cut in half lengthwise and spread the raspberry jam. Sprinkle with icing sugar and serve.

Photo credit: Sucré Salé