11 Mar 2007


The photograph in the book from the people at Delicious Magazine looked so pretty I just had to make these. I am always looking for opportunities to use my small loaf tins, and this recipe didn't disappoint.


ISBN 9781844004454 - PAGE 247

Makes: 6 - 10 mini loaves.

Skill Level: Easy

Taste Test: The sponge was soft textured and the lemon in the icing along with the ginger, complimented each other perfectly.

The recipe says this will make 6 small loaves but I found it made 10 and my loaf tins were the same size as specified in the recipe.

I found it best to leave these cakes until the next day to eat, they will then become sticky and the sponge becomes moist. If you eat them straight away they are a little dry.

The amount of icing specified coated the 10 little loaves.

Preheat the oven to 170°C/325°F/Gas Mark 3. Grease and line the base of the 185ml mini loaf tins.

1.Take 200g unsalted butter, 160g dark brown sugar, 60ml golden syrup and melt them over a low heat. Cool for 10 minutes.

2.Whisk 2 eggs and 165ml milk in a bowl to combine, then stir into the cooled sugar mixture.

3.Put 300g sifted self-raising flour, 2 tsp ground ginger and a pinch of salt in a separate large bowl. Beat in the egg mixture and 1 tablespoon of chopped crystallized ginger.

4.Divide among the loaf tins, place them on a baking sheet, bake for 35-40 minutes or until cooked. Cool slightly in the pans, then turn out onto a rack to cool completely.

For the icing, stir 150g sifted icing sugar and 2 teaspoons of lemon juice until smooth, adding a little more juice or water if needed. Drizzle the icing over the cakes. Decorate with the 3 tablespoons of chopped ginger.

Store in an airtight container. Can be served warm by heating in a microwave for a few seconds.

Kitchen Equipment Used: Mini loaf tins.