Gingerbread Loaf
Gingerbread is one of my all-time favourite festive flavours, so of course I’ve made it into a loaf cake!
SERVES 8-12
PREP TIME 10 MINUTES
COOKS TIME 40-45 MINUTES
DIFFICULTY MEDIUM
Ingredients
65g light brown sugar
110ml olive oil
110ml milk (I used oat)
1 egg (or 1 flax egg: 1 tbsp ground flaxseed and 3 tbsp water mixed and thickened for 10 minutes)
Zest from 1 orange
Juice from ½ orange (save the rest for icing)
1 tsp vanilla essence
1 tbsp dark treacle
240g flour (I used wholemeal, but you could mix with plain)
1 tsp baking powder
2 tsp ground ginger
1 ½ tsp cinnamon
1 ½ tsp mixed spice
1 ½ tsp nutmeg
1 pinch salt
80g icing sugar
Juice from half an orange
Handful mixed peel or crystallised stem ginger (optional)
Method
1.
Preheat the oven to 180˚C. Oil and line a 2lb loaf tin with baking paper.
2.
Cream the sugar together with the oil, until it forms a paste. Slowly add the milk, stirring to combine. Beat in the egg or flax egg and stir through the zest from the orange and juice from half of the orange (saving the rest of the juice for the icing). Stir in the vanilla essence and dark treacle.
3.
Sift in the flour, baking powder, spices and salt, and fold together until well combined, creating a creamy batter.
4.
Pour the mixture into the lined loaf tin and bake for 40-45 minutes, or until a skewer inserted into the middle comes out clean.
5.
Remove from the oven and allow it to cool in the tin for about 5 minutes. Remove from the tin and cool completely on a wire rack before icing and slicing the loaf.
6.
For the icing, mix the icing sugar with the juice from the orange until thick and well combined. Depending how runny you like the icing, you may want to add a splash of water, if desired. Spread evenly over the cooled cake, allowing it to drizzle over the edges. Sprinkle over the stem ginger or mixed peel, cut into slices, and serve! This will keep in the fridge for up to 3 days, but can also be frozen to save for later.
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