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5 from 2 votes

Ginger Loaf - Rohi Tinitia

A delicious ginger loaf with deep spices and crystallised ginger infused into it.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
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).