Fresh Ginger, Molasses & Apple Loaf Cake

• Vegetarian
• Gluten free

• Produce

  • 1 Apple, medium green

• Refrigerated

  • 2 Eggs

• Condiments

  • 2 tbsp Lemon juice
  • 250 g Molasses

• Baking & Spices

  • 2 tsp Baking soda
  • 150 g Castor sugar
  • 1 tsp Cinnamon
  • 1/4 tsp Cloves, ground
  • 1 1/2 cups Icing sugar

• Oils & Vinegars

  • 200 g Vegetable oil

• Liquids

  • 225 ml Water

Found on thebrickkitchen.com

Description

Ingredients

• 130g peeled fresh ginger, cut into slices (weight is once it has been peeled).
• 150g castor sugar (3/4 cup)
• 200g vegetable oil (I used canola oil) - (1 cup)
• 250g molasses (3/4 cup)
• 2 teaspoons baking soda
• 225 ml boiling water (just under 1 cup - I did 1 cup minus 1 tablespoon)
• 300g plain flour (2 cups- try to weigh as this varies depending on type of flour/packing).
• 1 teaspoon cinnamon
• ¼ teaspoon ground cloves
• 2 eggs, lightly beaten
• 1 medium green apple, peeled and cut into 1cm chunks.
• 1½ cups icing sugar
• 2-3 tablespoons lemon juice, enough to form a smooth paste

Directions

• Preheat the oven to 160°C. Grease and line a 23 x 13 cm loaf tin.
• Blitz the fresh ginger in a food processor until very finely chopped
• In a large bowl, whisk together the sugar, oil and molasses- this will be a bit tricky as it will want to separate so doesn’t have to be perfect.
• In a small bowl, combine the boiling water with the baking soda. Stir to dissolve, then add to the sugar mixture. Whisk to fully combine - it will bubble up (this time it should be much easier to whisk).
• Add the finely chopped ginger and whisk to combine.
• Sift over the flour, cinnamon and cloves. Stir to just combine.
• Add the lightly beaten eggs and stir to just combine.
• Fold in the chopped apple.
• Pour into the loaf tin. Bake for 1 hour - 1 hour 15, or until a skewer inserted comes out just clean.
• Cool in tin for 15 minutes, then remove to a wire rack to cool.
• Gradually add the lemon juice to the icing sugar, stirring as you go to form a thick white paste. Be careful as it goes too runny very quickly (but if it does, you can always add a bit more icing sugar.
• Spoon over the loaf, gently spreading it over the surface and dripping it off the edges.