Ginger Tea Loaf

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As I had ran out of eggs (which is a rarity in our home!), and wanted to create a bake that could be eaten by those with a dairy intolerance, I tweaked my Ginger Bread Traybake recipe to make this delicious loaf cake that also happens to be vegan.

This moist bake is light, yet packs a punch with the divine warm flavour of ginger that contrasts beautifully with the sweet yet tangy pomegranate, ideal to have with a cuppa (hence the name tea loaf). Of course, you are free to leave this cake ‘naked’, or simply drizzle with the icing too.

Why not give it a try!

 

Jo x

Ginger Tea Loaf

Joanne Iceton
A delicious and moist warming loaf cake
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Course Dessert
Servings 1 loaf

Equipment

  • mixing bowls large and small
  • Weighing scales
  • Measuring Spoons
  • Mixing spoon
  • Loaf tin with loaf liner or lined with greaseproof paper if possible
  • Knife and chopping surface

Ingredients
  

Tea Loaf

  • 275 g wholemeal flour*
  • 2.5 tsp baking powder*
  • 1 heaped tbsp ground ginger
  • 150 g brown sugar
  • 170 ml/g water
  • 100 ml/g oil e.g. unrefined rapeseed or vegetable, not one that is strong flavoured
  • 50 g treacle

Topping 1

  • 100 g icing sugar
  • 1 tbsp lemon juice juice of about 1/2 small lemon
  • 1 - 2 balls stem ginger, finely chopped or you can use 1 - 2 tbsp crystalised ginger, chopped
  • 1 handful pomegranate seeds about 1/2 pomegranate (optional)

Topping 2

  • 1 - 2 tbsp icing sugar to dust

Topping 3

  • 1 - 2 tbsp ginger preserve or marmalade Add a splash of water to loosen

Instructions
 

  • Oven 180c
  • Mix together the flour, baking powder, ginger and sugar in a bowl.
  • Make a well in the centre, then add the water, oil and treacle. Beat together until smooth.
  • Pour the batter into a greased/lined loaf tin. Bake for 45 - 50 mins in the centre of the oven until risen. An inserted knife or cocktail stick should come out clean. Allow to cool in the tin for 10 mins then transfer to a wire rack to cool fully
  • Topping 1 Icing Drizzle- mix the icing sugar and lemon juice together until smooth. Drizzle over the top of the loaf. Scatter over the chopped stem ginger and pomegranate seeds and allow to set before slicing.
  • Topping 2: Icing Sugar - dust the icing sugar with a fine sieve. You can also add the chopped stem ginger here.
  • Topping 3: Mix the preserve or marmalade with a little water to loosen it then spread over the hot cake.

Notes

*If preferred, you can substitute the wholemeal flour for white self raising flour and reduce the baking powder to 1 tsp.
You can add dried fruit if wished. Add 100g raisins or sultanas or chopped apricots/dates etc. 
This cake can also me made into a traybake or muffins, you just need to reduce the timings. I used a traybake tin 30 x 18cm which made a shallow bake as shown on the website. If you use a smaller tin, make sure it is deep enough. A traybake will take roughly 25 - 30 mins. It will take 15 - 20 mins to make 6 - 8 muffins.
Store in an airtight container for up to 4 - 5 days.
Keyword bakes, ginger, tea loaf

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Nutritional Benefits:

Wholemeal flour:  Unlike white flour (which is milled and loses up to 80% of it’s nutrients) wholemeal flour contains more B vitamins (needed to release energy from nutrients and a healthy  nervous system) and  vitamin E helping wound healing and healthy red blood cells, iron, selenium, zinc as well as insoluble  fibre essential for good digestive health and  stabilising blood sugars.

Although fresh ginger contains a higher level of compounds (terpenes and gingerols) than dried, both forms offer comparable health benefits, such as aiding digestion, reducing inflammation and nausea, as well as boosting the immune  system. .