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Dinner with Rukmini
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Iced and Spiced Gingerbread
Introduction from Rukmini Iyer
Despite the very gingery theme of this book, these mini loaves with their gilded icing are just too nice not to include as a holiday bake. Perfect as a hostess gift or for a special winter afternoon tea at home.
Ingredients
Essential kit
You will need: 8 lined mini-loaf tins or a muffin tin and a wire rack.
Method
Preheat the oven to 160°C fan/180°C/gas 4. Whisk the olive oil, date syrup and grated ginger together; when smoothly incorporated, beat in the eggs one at a time.
Gently fold in the ground almonds, self-raising flour, baking powder, ground ginger, nutmeg and cinnamon, taking care not to overmix.
Spoon the batter into 8 lined mini-loaf tins (you could also use a muffin tin), then transfer to the oven and bake for 25 minutes, until firm to the touch and a skewer inserted comes out clean.
Let the loaves cool on a wire rack. Once cold, mix the icing sugar with the lemon juice and ice the cakes, scattering over the crystallised ginger as opposite.
Once the icing has set, you can spritz gently with edible gold spray. These will keep well in an airtight container for 2–3 days.
FOR GLUTEN-FREE: Replace the self-raising flour with gluten-free self-raising flour.
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From the book
The Sweet Roasting Tin
75 laid-back bakes from the author of The Roasting Tin series
From traybakes to tarts, cupcakes to cookies
With recipes for every season, occasion and skill level
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