See all those pieces of apple, pecan and ginger in that pic? And can you see how moist and buttery the bread is? Yea, that’s going to be a taste explosion in your mouth. If you like ginger, this one is for you.
And do you also see the amazing rays of light over the photo? That’s because I put an effect over it because sometimes I take crappy photos. I bake at night time and the light is crappy at night.
But in the morning when the light is good, I’m in a rush. Equals = rushed photos between spoonfuls of porridge.
Here are a few other things about food blogging that may interest you:
- Writing out the recipe is the longest part of putting up a blog post.
- I have a spreadsheet which I use to work out the calorie amounts for this blog, for I am a nerd and like spreadsheets.
- If you forget to put in an ingredient in the method that is listed in the ingredients list, or vice versa (through bad proofing), people get real mad and write you angry emails. Then you feel bad and get your boyfriend to proof all your blog posts in the future.
- Finding out people make your recipes is really nice.
Back to the bread. While we’re being honest – see in the above photo how I put pecans on top? Well, that makes it annoying to slice up. Don’t do that.
BUT the crystalised ginger in the recipe is pure genius. Buy it. Use it in cooking. Put it in a pretty jar on your shelf. All wins.
Tip: wrap the gingerbread loaf in baking paper, then in plastic wrap and keep in an airtight container for up to five days to allow the flavours to develop. This tip was in the original recipe and I was all like ‘nice but whatever’, but then on day five of eating the loaf… MIND BLOWN. Trust the tip.
150 grams unsalted butter, plus extra to grease
¾ cup (150 grams) brown sugar
150 grams golden syrup
200 mls milk
1 2/3 cup (250 grams) plain flour
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 ½ teaspoons baking powder
2 eggs, beaten
2/3 cup (75 grams) pecans roughly chopped
2 tablespoons (roughly 5 pieces) of crystallised ginger, chopped
2 green apples, peeled and cut into 1 cm pieces
Mascarpone cream, to serve, if desired
- Preheat to 180C and line a 1.5 litre loaf pan with baking paper.
- Place the butter, sugar and syrup in a small saucepan over low heat, stirring until smooth.
- Stir in the milk, and then set aside to cool.
- Place flour, cinnamon, ground ginger and baking powder into a bowl.
- Make a well in the centre and pour in the cooled milk mixture, stir with a wooden spoon until combined.
- Fold in beaten eggs, chopped ginger and apple pieces. My mixture was very liquidy.
- Pour mixture into prepared loaf pan and bake for 50 minutes or until a skewer inserted in the middle comes out clean. For me, this took well over an hour and the top was quite browned by this stage. Tasted great and all worked out, just hold your nerve.
- Cool for 5 minutes in the pan and then transfer onto a wire rack.
- Thickly slice loaf (it can be crumbly, so thick slices are needed) and serve warmed with mascarpone cream of at room temperature.
Quantity: cuts into 10-12 pieces.
Healthy? 330 calories a slice, if cut into 12 pieces.
Storage: Freezes well, and as written above, the flavour improves when left out for a few days. So go right ahead. Within reason…
Source: Delicious magazine, July issue 2012 pg 64.