Ginger, Treacle and Lime Loaf
Ginger, Treacle and Lime Loaf
A sweet dessert by Justine Schofield from Everyday Gourmet
  • Difficulty Level Easy
  • Technique Baking
  • Cooking Time 1 hour 15 minutes
  • Yield 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
  • Icing:
  • 50 grams icing sugar, sifted
  • Juice of ½ lime
  • 2 tablespoons pistachios, toasted, roughly chopped
  • Crème fraiche, to serve
  1. Lightly grease and line with baking paper a 20cm x 10cm loaf tin.
  2. Preheat oven to 170°C (150° fan-forced).
  3. 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.
  4. 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.
  5. 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.
  6. Set aside in the tin for 10 minutes. Turn onto a wire rack to cool completely.
  7. 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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