Little ginger loaves with chilli icing recipe

19 ratings Rate
  • Serves 9
  • 15 mins to prepare and 40 mins to cook, 10 mins to cool
  • 454 calories / serving
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Preheat oven to Gas 4, 180°C, 350°F, and grease 9 individual mini-loaf shaped cake tins.

Beat butter and sugar until light and fluffy. Gradually beat in the eggs then fold in the flour, spices, chopped ginger and ginger syrup. Mix until smooth and divide between prepared tins.

Bake for 20-25 minutes until just firm and golden. Cool for 10 minutes then turn out of the tins to finish cooling.

To decorate, chop the chilli and place in a bowl with 1 tablespoon boiling water. Leave for 15 minutes, then strain the water into a mixing bowl. Add the ginger syrup and icing sugar, beat until smooth then drizzle over the cakes and scatter with ginger pieces. Will last up to 3-4 days in a cake tin.

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  • Ingredients

  • 175g (6oz) light butter
  • 175g (6oz) light muscovado sugar
  • 3 eggs
  • 250g (8oz) self-raising flour
  • 1tsp ground ginger
  • pinch cayenne pepper
  • 75g (3oz) preserved ginger, finely chopped
  • 2tbsp ginger syrup, from jar
  • To decorate

  • ½ fresh chilli, seeded and chopped
  • 2tbsp ginger syrup, from jar
  • For the icing

  • 150g (5oz) icing sugar
  • 1tbsp preserved ginger, finely chopped
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  • Energy 1909kj 454kcal 23%
  • Fat 18.7g 27%
  • Saturates 10.3g 52%
  • Sugars 47.5g 53%
  • Salt 0.3g 6%

of the reference intake
Carbohydrate 71.7g Protein 5.1g Fibre 1g


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