Ginger Loaf - Rohi Tinitia
A delicious ginger loaf with deep spices and crystallised ginger infused into it with an option of icing it with a cream cheese and white chocolate frosting.
Servings 10 large slices
Equipment
- 1 x 10 cm x 22 cm Loaf Tin.
Ingredients
Delicious Ginger Loaf - Rohi Tinitia Reka
- ⅔ C (165 ml) miraka (milk)
- 1 ¼ tablespoon (18 ml) winika mā (white vinegar)
- 2 teaspoon (10 ml) wanira (vanilla)
- 1 hēki iti (small eggs, size 6)
- 160 g pata (butter, roughly cubed)
- ⅓ C (110 g) marahihi (molasses) You can also use golden syrup or treacle.
- ⅓ C (65 g) huka hāura (brown sugar)
- ⅓ C (75 g) huka one (caster sugar)
- ¼ teaspoon tote (salt, fine)
- ½ C (110 g) rare tinitia (crystallised ginger)
- 1 ⅔ C (250 g) puehu parāoa whakatipu (self-raising flour)
- 2 tablespoon paura tinitia kua kuoro (ground ginger powder)
- 2 tablespoon rau kikini whakauruuru (mixed spice)
- ½ teaspoon pēkana houra (baking soda)
Cream Cheese and White Chocolate Frosting - Pani Reka Kirīmi Tīhi me te Tiakarete Mā (Optional)
- 100 g tiakarete mā (white chocolate, I use Whittakers buttermilk but use whatever kind you want)
- 3 tbsp (45 ml) kirīmi (cream)
- 150 g kirīmi tīhi (cream cheese, make sure it has had at least half an hour to come to room temperature)
- 1 tsp wanira (vanilla)
- ¼ C (20 g) puehu huka (icing sugar)
Instructions
Preheat the Oven:
- Grease and line a 10 cm x 22 cm loaf tin with baking paper. Pre-heat the oven to 145 °C, fan bake setting or 140 °C bake setting.
Make the Buttermilk:
- Combine the miraka (milk) and winika mā (white vinegar ) into a medium sized bowl. Kaurorihia (stir it). Note: If you have buttermilk at home you can simply use ⅔ C buttermilk and skip this step.
- Mix the wanira (vanilla) and hēki (egg) in to the pata miraka (buttermilk). Kaurorihia anō (whisk again) and then leave it to the side.
Melt the Butter and Sugars:
- 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 too.
- Set it on the stove over low to medium heat. Āta whakarewaina ngā kai (gently melt the ingredients).
- Remove it from the heat and leave aside to cool slightly .
Sift the Dry Ingredients:
- 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).
Add in the Wet Ingredients:
- 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.
Bake the Spiced Gingerbread Loaf:
- Pour the mixture in to the prepared loaf tin.
- Bake for 1 hour - 1 hour 5 minutes in the preheated oven.
- Remove and allow to cool. It is ready to eat warm with pata (butter) or allow it to cool and decorate it like I did.
Make the Cream Cheese and White Chocolate Frosting:
- If you want to add the pani reka kirīmi tīhi (cream cheese icing) on top, make one quantity of my cream cheese and white chocolate frosting or a half quantity of my Simple Cream Cheese Frosting.
- Once it is whipped in to deliciousness, smear it on the cooled loaf with the back of a spoon or get creative and pipe it on like I did.
Decorate (Optional):
- Finish with a sprinkle over finely chopped rare tinitia (crystallised ginger) and rau koura (gold leaf).
Store the Spiced Gingerbread Loaf:
- The undecorated loaf will last for up to a week, stored in a sealed container in a cool cupboard.
- The decorated loaf will last for a few days, stored in the same way.