Ginger, Treacle and Lime Loaf
A sweet dessert by Justine Schofield from Everyday Gourmet
- 1 hour 15 minutes
- 10 servings
- 75 grams unsalted butter
- 75 grams soft brown sugar
- 100 grams treacle
- 100 grams golden syrup
- 150 grams plain flour
- 1 teaspoon ground ginger
- Pinch of salt
- ½ teaspoon ground cinnamon
- ½ teaspoon mixed spice
- 75 millilitres full-cream milk
- 1 free-range egg, lightly beaten
- Zest of 1 lime
- ½ teaspoon bicarbonate of soda
- 3 centimeters piece finely grated ginger
- 50 grams icing sugar, sifted
- Juice of ½ lime
- 2 tablespoons pistachios, toasted, roughly chopped
- Crème fraiche, to serve
- Lightly grease and line with baking paper a 20cm x 10cm loaf tin.
- Preheat oven to 170°C (150° fan-forced).
- In a medium saucepan add the brown butter, sugar, treacle and golden syrup. Place over medium-low heat, stirring until butter has melted and ingredients are well combined. Set aside to cool.
- In a medium bowl, sift the flour, bicarbonate of soda, ginger, cinnamon and mixed spice. Create a well in the centre and pour in cooled treacle mixture, milk, egg and lime zest. Beat well with a wooden spoon until mixture is glossy and smooth.
- Pour mixture into prepared tin and bake in the oven for 50 to 60 minutes, or until a skewer comes out clean when inserted into the centre of the loaf.
- Set aside in the tin for 10 minutes. Turn onto a wire rack to cool completely.
- Once loaf has cooled completely, combine the icing sugar with the lime juice in a small bowl and drizzle over the cake. Sprinkle with pistachios. Serve with crème fraiche, if desired.
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