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Rukmini Iyer’s Iced and Spiced Gingerbread

Ready in less than 45 minutes from start to finish, Rukmini Iyer's easy iced and spiced gingerbread is the perfect bake to enjoy throughout the festive season and beyond.

From the book

Introduction

Despite the very gingery theme of this book, these mini loaves with their gilded icing are just too nice not to include in a holiday baking chapter. Perfect as a hostess gift or for a special winter afternoon tea at home.

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Ingredients

170ml olive oil
170ml date syrup
5cm fresh ginger, finely grated
3 medium free-range eggs
70g ground almonds
100g self-raising flour
1 tsp baking powder
1 tsp ground ginger
A grating of fresh nutmeg
½ tsp ground cinnamon
For the topping:
200g icing sugar
30ml lemon juice
A handful of chopped crystallised ginger
edible gold spray (optional)

Essential kit

You will Need: an 8 lined mini-loaf tin.

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.

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From the book: The Sweet Roasting Tin

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