This loaf is sweetened with molasses, which gives it a deep, dark, adult flavour that treads a fine line between savour spices and sweet dessert.
Makes one loaf
Prep Time: 15 minutes
Cook Time: 40 minutes
Ingredients
240g wholemeal self raising flour
1 tsp bicarbonate of soda
1/4 tsp salt
2 1/2 tsp cinnamon
2 tsp ground ginger
1/2 tsp allspice
1/4 teaspoon ground cloves
1 tsp vanilla essence
2 eggs
1/2 cup molasses
1/2 cup of liquid coconut oil
2cm fresh ginger root, finely grated
1 cup of buttermilk
For the icing drizzle
1/2 cup icing sugar
2 tsp lemon juice
1-2 tsp hot water
Method
Preheat the oven to 180°C. Line a loaf tin or use a silicon mold.
Mix the flour, bicarboate of soda, salt and spices together in a bowl and set aside.
In a separate bowl, beat the eggs.
Add the molasses, oil, grated ginger and vanilla essence and mix together.
Slowly mix the dry ingredients into the wet ingredients. Add the buttermilk and mix again until everything is blended together.
Pour the mixture into the loaf tin.
Bake for 40 minutes or until a toothpick inserted into the middle of the loaf comes out clean.
Remove from the oven and cool on a wire rack.
When the loaf is completely cool, prepare the icing by adding the lemon juice to the icing sugar and then hot water to your preferred consistency.
For a light drizzle, pour the mixture directly over the loaf and let it set. For a thicker icing, use a knife or spatula to spread the icing evenly across the loaf.
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