Stem ginger loaf with vanilla icing


Preparation info

  • Serves


    • Difficulty


Appears in

The Ginger & White Cookbook

The Ginger & White Cookbook

By Tonia George

Published 2014

  • About

Here we have a dark, brooding mother of a cake, full of strong, spicy flavours that balance the sweetness of the icing. The little chunks of stem ginger make it stand out from the crowd, so this recipe is definitely one to impress. The high sugar content means that it is prone to getting too dark, so if you notice it becoming black after 30 minutes, turn down the oven to 160°C/fan 140°C/gas mark 3.