Ginger Loaf
Gina from The Passionate Pantry has done it again with this one. A wonderful family cake that will last for days and in fact tastes even better as it ages a little. (There’s a joke there, but I’ll stay away from that one!)
Perfect with or without swathes of butter, this moist cake will become a family fave in no time. We know. Enjoy.
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Need
- 30 Grams fresh ginger, peeled weight
- 120 Grams butter BUY
- 130 Grams maple syrup
- 120 Grams molasses
- 250 Grams full fat milk
- 2 large eggs
- 370 Grams self raising flour
- 2 Tablespoons ground ginger
- 1 Teaspoon mixed spice
- 220 Grams light muscovado sugar (or brown sugar)
- 1 Teaspoon pink salt flakes BUY
- Icing sugar for dusting
Do
- 1
Preheat oven to 160°C fan forced, and place rack in middle of oven.
- 2
Line a large loaf tin (25cm x 9.5cm) with baking paper.
- 3
Place fresh ginger into Thermomix bowl and chop 3 sec/speed 7. Scrape down sides of bowl.
- 4
Add butter, maple syrup and molasses to Thermomix bowl and heat 3 min/90ºC/speed 1. Set aside. Do not clean bowl.
- 5
Add milk, eggs, flour, ground ginger, mixed spice, sugar and sea salt flakes to Thermomix bowl and mix 6 sec/speed 6. Scrape sides of bowl.
- 6
Add butter mixture and mix 10 sec/speed 4. Stir around bowl with spatula to incorporate the rest of the mixture if necessary (you don’t want to over beat it).
- 7
Pour mixture into tin and bake for 50 minutes or until skewer inserted in the centre comes out clean.
- 8
Remove cake from oven and rest for 10 minutes before removing to a cake rack to cool completely.
- 9
Dust with icing sugar before serving.
More
Keeps well for a few days wrapped or in an airtight container. Does not need to be refrigerated.
