Make our multifunctional ginger and honey loaf cake. Get pleasure from with yogurt and stewed fruit for a festive brunch, or strive as a teatime deal with slathered with butter
- Preparation and cooking time
- Prep:10 minutes
- Prepare dinner:50 minutes
- plus cooling
- Simple
- Cuts into 12 slices
- Vegetarian
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Substances
- 100g butter, plus additional for the tin
- 100g honey
- 125g darkish brown demerara sugar
- 4 tbsp milk
- ½ tsp vanilla extract
- 200g self-raising flour
- ¼ tsp baking powder
- 1 tsp floor ginger
- 1 tsp floor cinnamon
- massive pinch of grated nutmeg
- massive pinch of floor cloves
- massive pinch of floor allspice
- 1 egg, overwhelmed
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Technique
- STEP 1
Warmth the oven to 180C/160C fan/fuel 4 and butter and line a 900g loaf tin. Put the honey, butter and sugar in a saucepan and heat over a low warmth, stirring often, till the butter has melted and the sugar dissolved. Take away from the warmth and pour within the milk and vanilla, then put aside to chill.
- STEP 2
Tip the flour right into a bowl with the baking powder, spices and a pinch of salt. Add the egg, then gently fold in together with the melted butter combination. As soon as mixed, tip into the ready tin, place on a baking tray, and bake for 40 minutes till springy to the contact and a skewer inserted into the center comes out clear. Depart to chill for 10 minutes within the tin, then place on a cooling rack and depart to chill utterly. Will hold in an hermetic container for as much as 4 days.