Its dark brown and pretty hard to photograph, but I’ve rarely been so excited about a cake recipe. I can’t begin to tell you how gorgeously light but treacley this Gingerbread Loaf is from the new Peyton and Byrne book, British Baking.
It was one of those recipes that all seemed to be going horribly wrong. It looked illogical, I was convinced there had been a misprint, and nearly threw the mixture away as it was so runny, but decided to shove it in the oven anyway.
And what came out of the oven was nothing short of a miracle. A gorgeous crisp and sticky crust to a light-as-air spongy, treacley cake.
It made a fabulous dessert served with a dollop of créme fraiche and some boozy oranges I had preserved a few months previously, but would be equally lovely with a nice cup of tea and a sit down.
A brilliant book, and this recipe alone is worth buying it for, (I’m not on any sort of commission, promise!).