Sticky Ginger Loaf with Salted Caramel Icing
Photography Josh Griggs.
This dense sticky loaf is best made at least one day ahead of serving and will happily keep in an airtight container for 4–5 days. I can’t say that it’s ever lasted that long in our house, though, as it’s usually eaten in one sitting.
INGREDIENTS
1 cup golden syrup
½ cup water
75 grams butter, chopped
½ cup packed brown sugar
2 tablespoons grated fresh ginger
½ teaspoon sea salt
2 large eggs, size 7
2 cups plain flour
1 teaspoon baking soda
2 tablespoons ground ginger
1 teaspoon ground mixed spice
Salted Caramel Icing
60 grams butter, chopped
½ cup firmly packed brown sugar
½ teaspoon ground ginger 2 tablespoons milk
½ teaspoon sea salt
¾ cup icing sugar, sifted
2 tablespoons chopped crystallised ginger
6-cup capacity loaf tin, greased and lined fully with baking paper
METHOD
Preheat the oven to 160°C fan bake.
Loaf: Put the golden syrup, water, butter, brown sugar, fresh ginger and the salt in a saucepan. Place over a medium heat, stirring occasionally until the butter has melted. Set aside to cool for 10 minutes then whisk in the eggs.
Sift the flour, baking soda and both spices together into a large bowl. Add the syrup mixture and whisk until smooth.
Pour into the tin and bake for about 40 minutes or until the top springs back when pressed lightly with a fingertip.
Leave in the tin to cool completely before removing.
Icing: Put the butter, brown sugar, ginger, milk and salt in a small saucepan and heat until the sugar has dissolved.
Bring to the boil then simmer for 2 minutes, stirring constantly. Take off the heat and stir in the icing sugar to make a smooth icing. Cool for a few minutes, stirring occasionally, but don’t leave it too long as it will start to set in the pan.
Drizzle the warm icing over the cake then sprinkle with the chopped ginger. Makes 1 loaf
Cook's Tip: The loaf can also be left un-iced then sliced and spread with butter or served with blue cheese for a sweet/savoury option.
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