Ginger Tea Loaf
A delicious and moist warming loaf cake
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.