Spelt, ginger and treacle loaf with clementine icing

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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




Clementine icing

  • 1 clementine
  • 5 tbsp of icing sugar, plus extra to dust


Line a large loaf tin with greaseproof paper and preheat the oven to 180°C/gas mark 4
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
Sift the flour with the spices and baking powder into a large bowl
Carefully pour the contents of the pan into the flour and stir to combine
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
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
Once the cake has cooled to room temperature, dress with the segments, clementine icing and a dusting of icing sugar

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