Spelt, ginger and treacle loaf with clementine icing

8
1 hour 15 minutes

Ingredients

  • 125g of golden syrup
  • 125g of black treacle
  • 125g of butter
  • 125g of soft brown sugar, dark
  • 1 clementine, zested, and about 40ml juice
  • 50ml of water
  • 250g of Doves Farm Organic Stoneground Wholemeal Spelt Flour
  • 3 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1/2 tsp allspice
  • 1/4 tsp ground cloves
  • 2 tsp baking powder
  • 2 eggs, beaten
  • 1 pinch of salt

Clementine icing

  • 1 clementine
  • 5 tbsp of icing sugar, plus extra to dust

Method

1
Line a large loaf tin with greaseproof paper and preheat the oven to 180°C/gas mark 4
2
Place the golden syrup, treacle, butter, sugar, clementine juice and zest and water into a pan and gently heat until the butter has melted and the sugar dissolved. Do not allow to boil
3
Sift the flour with the spices and baking powder into a large bowl
4
Carefully pour the contents of the pan into the flour and stir to combine
5
Whisk in the beaten egg, then pour the mixture into the lined loaf tin. Bake for 45 minutes or until a cake skewer comes out clean. Remove from the tin and place the cake on a wire rack to cool
6
Zest the clementine into a bowl. Then use a knife to peel and then segment it. Do this over a bowl to collect the juice. Whisk the icing sugar into the juice and add the zest
7
Once the cake has cooled to room temperature, dress with the segments, clementine icing and a dusting of icing sugar