Sticky Ginger Loaf

There is no cake better suited to the months of Autumn than this loaf. This super sticky ginger cake is dark, spicy and gives the most warming flavour, which is perfect with a cup of tea after a long cold day ❤

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This recipe is courtesy of Daylesford. I love visiting the Daylesford farm shop in Kingham, its where I first tried this cake and many other delicious bakes! They have such an array of organic produce which is so colourful and inspiring, from fruit and veg to chopping boards and homeware.

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I altered the recipe slightly by incorporating a buttercream icing topping, to give a sweet creamy dimension to the bake! I hope you give this one a go, I promise it will definitely brighten up the winter nights ahead 🙂 Don’t forget to comment below with any queries.

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Ingredients:

  • 75g brown sugar
  • 75g butter
  • 50g blackstrap molasses, or 25g golden syrup + 25g treacle if you can’s source the molasses
  • 60g plain flour
  • 50g spelt flour
  • 1/2 tsp ground ginger
  • pinch of mixed spice
  • 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 45g buttermilk
  • 95g whole milk, warmed
  • 1 egg, free range
  • 23g stem ginger (roughly 1 piece) chopped finely
  • 25g sultanas
  • 125g butter, softened
  • 250g icing sugar
  • 2-3 tbsp. milk
  • vanilla bean paste or extract

Method:

  1. Start by pre-heating your oven to 160ºC, and line a large loaf (roughly 18x12cm) tin with butter and baking parchment.
  2. Place the sugar, butter and molasses into a large saucepan, and place over a medium heat until the butter has melted and the mix is uniform.
  3. Stir the milk, buttermilk and egg into the sugar mixture and beat well.
  4. Sift the dry ingredients – flour, spices, baking powder and baking soda into the saucepan, and fold until incorporated.
  5. Finally, add in the sultanas and the chopped stem ginger, and fold a few more times.
  6. Place into the oven and bake for roughly 50 mins, checking after 40 mins. The cake will be done when a skewer inserted into the centre comes out clean.
  7. Leave the cake to cool completely in the tin before turning it out.
  8. Next, make your buttercream.
  9. Beat together the softened butter with the sifted icing sugar. Add the vanilla and milk and beat again until you obtain a silky smooth buttercream.
  10. If you can resist eating it all, spread the buttercream generously on top of the the loaf!
  11. I finished my loaf with a sprinkling of crushed ginger nut biscuits, enjoy!

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Sofia xxx

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