Have you ever made something so delicious that you keep nibbling at it and soon it disappears? That’s me eating this loaf. I kept nibbling and before I knew it, I had eaten 3/4 of it, and had to be firm with myself so that my partner could have some left for him. When he got home and tried some, he wanted more. In fact, he asked that I write out the recipe so he could make some IMMEDIATELY. Glancing at my tidy kitchen, I offered to make him another one, stirring all of the ingredients straight into the loaf tin, to avoid the clean up.
So with this in mind, perhaps make two loaves? Maybe not – maybe you have more self restraint than I do. Maybe your partner isn’t so much into cakes as mine is. Maybe you’re simply a mad person. Are you? Make three loaves and freeze them. That’s a better idea.
This sublime recipe is based on one from budget bytes
Ingredients (small loaf)
1 TB freshly grated ginger
2 lemons, zested (keep the juice for the icing)
1 tsp cinnamon grounds
1 TB coconut oil
1 tsp apple cider vinegar
1/2 tsp bicarbonate soda
1/2 tsp salt (finely ground)
1 cup water
1/2 cup sugar (I used brown)
1 1/2 cups self raising flour
1. Preheat the oven to 180*C and spray a loaf tin.
2. In a mixing bowl, combine the grated ginger and lemon, cinnamon, salt and oil. Pour add the bicarb and the vinegar. Pour over the water and mix well.
3. Fold through the flour and the sugar.
4. Bake for 25-30 minutes, until a skewer comes out clean
5. Allow to cool completely on a wire rack.
6. Once cooled, you may want to combine the lemon juice and 1/2 cup icing sugar to glaze the loaf.