HONEY SPICE LOAF
Ingredients
3cm piece of fresh root ginger, finely grated
125g honey
50g golden syrup
140g unsalted butter
50g dark soft brown sugar
2 tbsp NOMU Sweet Rub
2 eggs
40g cake flour, sieved
100g self-raising flour, sieved
½ tsp baking powder
Directions
Preheat the oven to 170°C and line the base of a 1 kg loaf tin with baking paper.
Gently warm the ginger, honey, golden syrup, butter, brown sugar and NOMU Sweet Rub together until the butter is almost melted. Pour the mixture into a bowl and beat for 2-3 minutes. Add the eggs and beat for another 2 minutes. Fold the dry ingredients into the wet mixture and pour into the prepared tin.
Place on a baking tray and then into the oven. Bake for 50-60 minutes, until the top of the cake is golden brown and springs back when pressed. Leave the cake to cool in the pan for a while and then remove and place on a cooling rack.
Serve for breakfast or tea simply sliced or with a nice bitter Seville marmalade. Also delicious lightly toasted with a spread of butter.
Ingredients
3cm piece of fresh root ginger, finely grated
125g honey
50g golden syrup
140g unsalted butter
50g dark soft brown sugar
2 tbsp NOMU Sweet Rub
2 eggs
40g cake flour, sieved
100g self-raising flour, sieved
½ tsp baking powder
Directions
Preheat the oven to 170°C and line the base of a 1 kg loaf tin with baking paper.
Gently warm the ginger, honey, golden syrup, butter, brown sugar and NOMU Sweet Rub together until the butter is almost melted. Pour the mixture into a bowl and beat for 2-3 minutes. Add the eggs and beat for another 2 minutes. Fold the dry ingredients into the wet mixture and pour into the prepared tin.
Place on a baking tray and then into the oven. Bake for 50-60 minutes, until the top of the cake is golden brown and springs back when pressed. Leave the cake to cool in the pan for a while and then remove and place on a cooling rack.
Serve for breakfast or tea simply sliced or with a nice bitter Seville marmalade. Also delicious lightly toasted with a spread of butter.
Ingredients
3cm piece of fresh root ginger, finely grated
125g honey
50g golden syrup
140g unsalted butter
50g dark soft brown sugar
2 tbsp NOMU Sweet Rub
2 eggs
40g cake flour, sieved
100g self-raising flour, sieved
½ tsp baking powder
Directions
Preheat the oven to 170°C and line the base of a 1 kg loaf tin with baking paper.
Gently warm the ginger, honey, golden syrup, butter, brown sugar and NOMU Sweet Rub together until the butter is almost melted. Pour the mixture into a bowl and beat for 2-3 minutes. Add the eggs and beat for another 2 minutes. Fold the dry ingredients into the wet mixture and pour into the prepared tin.
Place on a baking tray and then into the oven. Bake for 50-60 minutes, until the top of the cake is golden brown and springs back when pressed. Leave the cake to cool in the pan for a while and then remove and place on a cooling rack.
Serve for breakfast or tea simply sliced or with a nice bitter Seville marmalade. Also delicious lightly toasted with a spread of butter.
Ingredients
3cm piece of fresh root ginger, finely grated
125g honey
50g golden syrup
140g unsalted butter
50g dark soft brown sugar
2 tbsp NOMU Sweet Rub
2 eggs
40g cake flour, sieved
100g self-raising flour, sieved
½ tsp baking powder
Directions
Preheat the oven to 170°C and line the base of a 1 kg loaf tin with baking paper.
Gently warm the ginger, honey, golden syrup, butter, brown sugar and NOMU Sweet Rub together until the butter is almost melted. Pour the mixture into a bowl and beat for 2-3 minutes. Add the eggs and beat for another 2 minutes. Fold the dry ingredients into the wet mixture and pour into the prepared tin.
Place on a baking tray and then into the oven. Bake for 50-60 minutes, until the top of the cake is golden brown and springs back when pressed. Leave the cake to cool in the pan for a while and then remove and place on a cooling rack.
Serve for breakfast or tea simply sliced or with a nice bitter Seville marmalade. Also delicious lightly toasted with a spread of butter.
