Spelt, ginger and treacle loaf with clementine icing
Item 1 of 1
This is a gingerbread with a difference. Packed with warming wintery spices such as nutmeg, allspice and cloves we have also used spelt flour, which provides a slightly nutty flavour. Topping with clementine provides a lovely balance between sticky rich cake and zingy, refreshing citrus. A lovely cake for the festive season.
First published in 2019
Ingredients
Metric
Imperial
- 125g of golden syrup
- 125g of black treacle
- 125g of butter
- 125g of soft brown sugar, dark
- 1 clementine, zested, and about 40ml juice
- 50ml of water
- 250g of wholemeal spelt flour
- 3 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/2 tsp allspice
- 1/4 tsp ground cloves
- 2 tsp baking powder
- 2 eggs, beaten
- 1 pinch of salt
Clementine icing
- 1 clementine
- 5 tbsp of icing sugar, plus extra to dust
SAVE RECIPE
Method
1
Line a large loaf tin with greaseproof paper and preheat the oven to 180°C/gas mark 4
2
Place the golden syrup, treacle, butter, sugar, clementine juice and zest and water into a pan and gently heat until the butter has melted and the sugar dissolved. Do not allow to boil
3
Sift the flour with the spices and baking powder into a large bowl
4
Carefully pour the contents of the pan into the flour and stir to combine
5
Whisk in the beaten egg, then pour the mixture into the lined loaf tin. Bake for 45 minutes or until a cake skewer comes out clean. Remove from the tin and place the cake on a wire rack to cool
6
Zest the clementine into a bowl. Then use a knife to peel and then segment it. Do this over a bowl to collect the juice. Whisk the icing sugar into the juice and add the zest
7
Once the cake has cooled to room temperature, dress with the segments, clementine icing and a dusting of icing sugar
First published in 2019
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