Coffee, cardamom and muscovado sugar gives this sticky ginger loaf a deep and sophisticated flavour. It really doesn’t need icing, however, if you’re feeling fancy, you can top it with some creamy mascarpone spiked with a little maple and vanilla bean.
STICKY GINGER, COFFEE & CARDAMOM LOAF RECIPE
1 cup muscovado sugar
3/4 cup strong brewed coffee
2 free range eggs
100g butter, melted
1 cup spelt flour
1 cup ground almonds
1 tsp baking soda
1 tsp ground ginger
½ tsp ground cardamom
To ice:
1 cup mascarpone
2 Tbsp pure maple syrup
1 tsp pure vanilla extract
¼ cup crystallised ginger, finely sliced
1. Preheat the oven to 160C, and line a loaf tin with baking paper.
2. Add the muscovado sugar, brewed coffee, eggs and butter to a mixing bowl, and whisk until well combined. Fold in the remaining ingredients, and mix until you have a smooth batter.
3. Pour the batter into the prepared tin, and bake for 45 minutes, or until a skewer inserted into the middle of the loaf comes out clean.
4. Leave to cool for 10 minutes or so in the tin, before turning out on to a cooling rack.
5. Combine the mascarpone, maple and vanilla in a bowl, and mix until well combined.
6. Once the loaf has cooled completely, ice with the mascarpone frosting, and sprinkle the crystallised ginger on top.
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Advertise with NZME.7. The loaf will keep for 3–4 days in an airtight container, or up to 3 months in the freezer, without icing.
