Gingerbread Loaf with Lemon Icing INGREDIENTS Gingerbread Loaf: 175g (6 ⅕ oz) plain flour 1 tbs ground ginger 3⁄4 tsp bicarb soda 125g ( 4⅖ oz) unsweetened apple sauce 80ml ( 2 ¾ fl oz) vegetable oil 70g ( 2 ½ oz) Natvia 1 egg 100ml (3 ½ fl oz) rice or soy milk Icing: 3⁄4 cup ( 120g / 4 ⅖ oz) Natvia Icing Mix 2 tbs lemon juice 2 tbs coconut oil 1 tsp lemon zest METHOD SERVES 12 Preheat oven to 150°C/ 302°F , and grease and line a small-to-medium loaf tin. Sift the plain flour, ginger and bicarb soda into a bowl and stir to combine. In a separate bowl, mix together apple sauce, oil, Natvia, egg and milk until combined. Bit by bit, pour wet mixture into dry mixture, and whisk very gently (to ensure it combines well without lumps forming). Pour batter into loaf tin and bake for approx 40 minutes or until a skewer inserted in the centre comes out clean. Cool in tin while you prepare the icing. Heat Natvia icing mix, lemon juice and coconut oil in a small saucepan for a few minutes, until melted. If you dont have Natvia Icing Mix, blitz regular Natvia in a food processor until it resembles icing sugar. Blend with a stick blender to form a smooth glaze, and cool slightly until it begins to thicken. Turn cake out onto a wire rack, drizzle with lemon icing and sprinkle with zest.
Posted on: Fri, 24 Oct 2014 05:00:01 +0000
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