Ginger Loaf – Roti Tinitia
Ginger loaf takes me straight back to my childhood, standing in my Nana’s kitchen smearing butter on to the cold loaf and finishing it with a touch of marmite. It may seem weird to some but it was delicious and my Nana’s ginger loaf was out of this world. I have never known her recipe but I hope this is somewhat close to hers. This loaf only gets better with time and so it is a great make ahead recipe. Keep it in a sealed container for up to week and let those delicious flavours develop and deepen.
Does Ginger Loaf need an icing?
Well, I’m sure this is up for debate! It is completely optional but if you want to add a little pizazz, simply go to this recipe and you will find a delicious cream cheese and white chocolate frosting that pipes beautifully.
Ginger Loaf – Rohi Tinitia
A delicious ginger loaf with deep spices and crystallised ginger infused into it.
Servings 10 large slices
Ingredients
Delicious Ginger Loaf – Rohi Tinitia Reka
- ⅔ C miraka (milk)
- 1 ¼ tbsp winika mā (white vinegar)
- 2 tsp wanira (vanilla)
- 1 hēki (egg, size 6)
- 160 g pata (butter, roughly cubed)
- ⅓ C marahihi (molasses) You can also use golden syrup or treacle.
- ⅓ C huka hāura (brown sugar)
- ⅓ C huka one (caster sugar)
- ¼ tsp tote (salt, fine)
- ½ C rare tinitia (crystallised ginger)
- 1 ⅔ C puehu parāoa whakatipu (self-raising flour)
- 2 tbsp paura tinitia kua kuoro (ground ginger powder)
- 2 tbsp rau kikini whakauruuru (mixed spice)
- ½ tsp pēkana houra (baking soda)
Instructions
Delicious Ginger Loaf – Rohi Tinitia Reka
- Grease and line a 10 cm x 22 cm loaf tin with baking paper. Pre-heat the oven to 145 °C.
- First, make the buttermilk. (if you have buttermilk at home you can simply use 2/3 C buttermilk and skip this step).Add the miraka (milk) and winika mā (white vinegar )into a bowl. Kaurorihia – stir .
- Mix the wanira (vanilla) and hēki (egg) in to the mixture. Kaurorohia anō – whisk again. Leave to the side.
- Add the pata (butter), marahihi (molasses), huka hāura (brown sugar), huka one (caster sugar) and tote (salt) to a pan. Finely chop the rare tinitia (crystallised ginger) and add it in.
- Gently melt all these ingredients together over low-medium. Remove from heat to cool slightly .
- Into a large bowl, sift the puehu parāoa whakatipu (self-raising flour), paura tinitia (ginger powder), rau kikini whakauruuru (mixed spice) and pēkana houra (baking soda).
- Pour in the buttermilk mixture and mix gently until it is roughly incorporated.
- Add the melted butter mix in a third at a time, folding well after each addition.
- Pour the mixture in to the pre-pared loaf tin.
- Bake for 1 hour – 1 hour 5 minutes in a 145 degree oven. Remove and allow to cool.
- If you want to add the cream cheese icing on top, head to this recipe – cream cheese and white chocolate frosting. Finish with a sprinkle over finely chopped rare tinitia (crystallised ginger) and rau koura (gold leaf).
This is my dad’s favourite! He requests it everytime he comes over. I even made it for Father’s Day and sent it to him. He says it’s delicious!
That makes me so happy as this recipe was inspired by my Nana who made the best ginger loaf!
Thanks for this recipe. It was what I expect a ginger loaf to taste like with the flavours of the spices coming through nicely. I wasn’t sure about adding crystallised ginger but glad I did – another level of flavour. I ate nearly half the loaf! So good.
So glad to hear you that you enjoyed the loaf. I understand about the crystallised ginger but it really lifts the flavour doesn’t it!