Hello! I apologise for my absence of late. Life keeps getting in the way of my blogging. The external house renovations are dragging on still and the weather has finally turned to all things winter. Aside from that, life is pretty cool. We’ve been visiting beautiful garden nurseries for inspiration for the garden to complement the new verandas. I’m trying to plan the paths and layout of garden areas. Won’t be able to garden for a while yet but that gives me more time to get it right.
I came across this wonderful little recipe on Facebook of all places and have given it a bit of an adjustment to make it gluten free. It was first published in Dish magazine, a New Zealand publication. It turned out very well and is mostly all gone 🙂
Sticky Ginger, Apple and Spice Loaf
175 grams butter, chopped
3/4 cup packed brown sugar
3/4 cup golden syrup ( I used treacle as that is all I had on hand)
2 teaspoons instant coffee granules
3/4 cup of milk
2 cups of Gluten Free plain flour
1teaspoon of baking powder/soda , gluten free
2 tablespoons cocoa
1/4 teaspoon salt
2 tablespoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground Chinese 5 spice
1/4 cup chopped crystallised ginger
1/4 cup chopped pine nuts (I exchanged these for chopped pecan nuts)
2 crisp apples, peeled, cored and diced
In the picture above, I have combined the chopped nuts and ginger in the one bowl.
Preheat the oven to 160 degrees Celsius (fan forced) maybe make it 170-180 for non fan forced.
Grease and line with baking paper an 8 cup capacity loaf tin.
Put the butter, sugar, golden syrup and coffee granules in a medium saucepan. Heat slowly, stirring occasionally until the butter and sugar have melted. Take off the heat and whisk in the milk. Set aside until lukewarm.
Whisk in the eggs until well combined.
Sift all the dry ingredients into a large bowl.
Stir the golden syrup mixture into the dry ingredients, making sure there are no lumps.
Fold in the ginger, nuts and apples.
Pour the mixture into the tin and bake for about 60 minutes or until a skewer inserted in the centre of the cake comes out clean. Cool.
I found that my cake took about 70 – 80 minutes in my oven and I put this down to the difference in gluten free flour to normal flour as I’ve found this same longer cooking time in other recipes I’ve adjusted in the past. Mind you, it is meant to be sticky so we don’t want a completely dry brick!
The recipe also calls for a lemon icing on top but I felt this was too sweet. It would be very nice served warm with a nice creamy vanilla ice cream 🙂 . Best also eaten the day after baking it so the flavours intensify.