Gingerbread is normally synonymous with Christmas and winter, but I had a huge craving for it today and decided to make a gingerbread loaf cake! This delicious cake is lighter than traditional ginger bread, and goes perfectly with a cup of tea!
I decorated my cake with leftover pistachio flavoured butter icing, which was residual from my macaroon making master class! You can decorate your loaf however you wish, I used candied fruit peel and sultanas which worked well with the ginger spiced sponge. Alternatively you can serve this hot from the oven with warm custard!
I made this healthier alternative to gingerbread by using honey instead of treacle and coconut sugar instead of brown sugar. It meant that the loaf had more of a caramel-like flavour which was really complimented by the fresh ginger!
**Baking tip: ensure that the butter is cold (i.e. straight from the fridge) and grate straight onto the scales before adding to the mixture. It makes it easier to rub into the flour and create the breadcrumb consistency needed!
- 120g self raising flour
- 130g ground almonds
- 1 egg
- 120g coconut sugar
- 1 tbsp freshly ground ginger
- 2 tsp ginger powder
- 1 tsp freshly grated nutmeg
- 1 tsp allspice
- 65g chilled unsalted butter
- 1 tsp vanilla powder
- 150ml hot water
- 2 tbsp honey
- 1 tsp baking powder
- 1 tsp bicarbonate soda
- Butter icing, candied peel, sultanas or your choice of topping!
- Preheat the over to gas mark 5. Line a loaf tin with baking paper. Sieve the ground almonds, flour, coconut sugar, bicarbonate soda and baking powder.
- Grate the butter into the dry mix and rub in until the mixture resembles breadcrumbs
- Stir in the vanilla powder, ginger powder, nutmeg and allspice.
- Beat the egg, and add to the mixture along with the grated ginger. Finally add the hot water and stir everything together.
- Pour the mixture into the the tin and bake for 40 minutes. Check the loaf is done by poking a skewer into the middle and ensuring it comes out clean!
- Leave to cool and ice, or serve immediately with warm custard!
This cake should keep for about 3 – 4 days if kept chilled! Enjoy!