Apricot & Stem Ginger Loaf
Stem ginger gives this loaf a more subtle flavour than ground ginger. If you prefer a shiny finish, brush the loaf with some of the syrup from the stem ginger while it is still warm.
Preparation: 25 minutes + 1 1/4 hrs of baking and cooling
- 115g Wholemeal Flour
- 115g Plain Flour
- 1 1/2tsp Baking Powder
- 150g Soft Light Brown Sugar
- 115g Softened Butter
- 2 Eggs, beaten
- grated zest of 1 Lemon
- 2 tbsp Milk
- 175g no-soak Dried Apricots, chopped
- 4 pieces Stem Ginger
- 4 tbsp stem Ginger Syrup
- Grease and base line a 900g (2 lb) loaf tin.
- Preheat the oven to Gas Mark 4/180C.
- Place the flours, baking powder, sugar, butter, salt, eggs, lemon zest and milk in a mixing bowl.
- Beat using an electric whisk for 2 minutes, scraping down the mixture halfway through.
- Fold in the apricots.
- Finely chop three of the pieces of stem ginger add to the mixture with the syrup.
- Thinly slice the remaining stem ginger.
- Spoon the cake mixture into the prepared tin and level the surface.
- Arrange the sliced ginger down the centre of the top.
- Bake for 1 to one and a quarter hours or until a skewer comes out clean when inserted. Cover loosely with foil or greaseproof paper if the top becomes too brown.
- Remove from the oven and leave in the tin for about 15 minutes before transferring to a wire rack to cool.
If you wish, the loaf may be drizzled with lemon Glace Icing and decorated with additional stem ginger.
Alternatively, slice thinly and serve buttered as a tea bread.
This recipe is from Cakes by Liz Herbert and published by Simon & Schuster 2009.