I think ginger is such a special soulful ingredient. This slightly spicy cake loaf smells amazing and because of the moisture in the apples and the sticky molasses, it’s got a lovely rich texture. It’s a bit like parkin that’s been left to develop for a couple of days. Of course this is also even better when it’s been left for a day or so, but chances are it won’t make it in time. My boys like this with custard on, but it looks great naked as a nice slice to go with a cup of tea.
- 100g unsalted butter
- 100g light brown sugar
- 50g molasses (or black treacle if you don’t have)
- 50g golden syrup
- zest 1 lime
- 1 carrot, grated
- Half an apple grated
- Tablespoon of raw grated ginger
- 175g self-raising flour
- ¼ tsp bicarbonate of soda
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 2 eggs
To make this:
- Pre heat the oven to 160 degrees celsius (fan oven, 180 degrees C for others)
- Grease a 900g loaf tin
- Melt the butter in a pan and add everything except the flour, bicarbonate and eggs
- Once melted in remove from the heat, add the flour and then the eggs (it’s best not to add the eggs on the heat as they may scramble, not good!)
- Bake for 40 minutes – until a skewer comes out dry
You can sprinkle with a little icing sugar to make it look really pretty.
I hope you enjoy.