Ginger And Rhubarb Loaf Cake Recipes

RHUBARB AND GINGER LOAF CAKE

Steps:

• Preheat the oven to 190℃ (170℃ fan)/375°F/gas mark 5. Lightly grease and line a 900g (2lb) loaf tin
• Cut a few pieces of the rhubarb into short lengths and set aside. Cut the remaining rhubarb into small dice.
• Beat 175g (6oz) butter and 175g (6oz) sugar together with a wooden spoon or electric beaters until very pale and fluffy.
• Add the eggs one at a time, beating well after each addition. Add a tablespoon of the 200g (7oz) self-raising flour with the last egg.
• Add the chopped stem ginger, then sieve in the remaining flour and 1 teaspoon ground ginger into the bowl Fold in along with 2 tablespoons of milk.
• Fold in the prepared rhubarb and spoon into the prepared loaf tin and level the top. Place the reserved strips of rhubarb on top and sprinkle with a little demerara sugar.
• Bake in the centre of the oven and about 1 hour until golden risen and a cake skewer inserted in the centre comes out clean.
• Allow to cool in the tin for 5 minutes before transfering to a wire rack to cool completely.

GINGER AND RHUBARB LOAF CAKE RECIPE

Steps:

• Preheat oven at 160C/300F/Gas 2
• Cream together the butter and caster sugar in a mixing bowl
• Add the rest of the ingredients and mix well
• Pour the batter mixture into a lined/greased loaf tin and bake in the middle of the oven for 50 minutes until brown on the top and a skewer comes out clean. Leave to cool completely on a wire rack and serve.

RHUBARB AND GINGER LOAF RECIPE

Steps:

• Set the oven to 180°C/356°F/Gas Mark 4. Sift the flour, ginger and salt into a bowl and add the butter, sugar and eggs. Beat to give a smooth, thick mixture. Stir in the rhubarb. Spoon the mixture into the loaf tin and level the surface.
• Bake the cake in the centre of the oven for 45-55 minutes, or until just firm to the touch in the centre and a skewer comes out clean after being inserted into the cake.
• Remove the cake from the oven and leave it to cool for 5-10 minutes, then transfer it to a wire rack.
• Dust the cake with icing sugar just before serving, either warm or at room temperature.

GINGER AND RHUBARB LOAF

Steps:

• In a large bowl, stir together 3/4 cup water and yeast. Let stand for 5 minutes. Meanwhile, in a small saucepan, heat and stir milk, sugar, butter, salt, rhubarb, golden raisins, shallot, ginger, and coriander just until warm (120 degrees F to 130 degrees F) and butter almost melts. Stir milk mixture into yeast mixture until combined. Stir in flour (dough will be sticky). Lightly coat a medium bowl with cooking spray; transfer dough to the greased bowl. Lightly coat a sheet of plastic wrap with cooking spray; cover bowl with the greased plastic wrap and chill overnight.
• Using a dough scraper or spatula, carefully loosen dough from bowl and turn out onto a floured surface. Cover with the greased plastic wrap and let stand for 30 minutes.
• Grease a baking sheet; sprinkle lightly with cornmeal. Gently shape dough into 6-inch round loaf. Transfer to the prepared baking sheet, using dough scraper or spatula if necessary. Cover and let rise in a warm place until nearly double in size (about 1 hour).
• Preheat oven to 400 degrees F. In a small bowl, whisk together egg and 2 teaspoons water; brush over loaf. Bake in the preheated oven about 25 minutes or until an instant-read thermometer inserted in loaf registers at least 200 degrees F. If necessary, cover with foil during the last 5 minutes of baking to prevent overbrowning. Remove from baking sheet; cool on a wire rack. If desired, serve with honey.