Stem Ginger, Lemon & Turmeric Loaf

stem ginger loaf

On arrival at The Hide - the beautiful wood shingle exterior of the cottage juxtaposed with the concrete structure creates intrigue and a sense of excitement, I couldn’t wait to see inside. You enter through sliding glass doors on a wooden decked area surrounded with a private garden, that overlooks the breathtaking views of rolling Cornish countryside. The landscape can be enjoyed from an outdoor kitchen, or your very own hot tub! The perfect summer escape.

There was still a mid-March chill in the air, so we headed inside and were greeted with the welcome warmth of a roaring open fire, which set the tone perfectly for a cosy afternoon inside baking. One of the most striking features of the property is the bespoke window seat, or should I say window room! An opulent day bed made up of neutral textiles and fluffy pillows, encased in a light filled glass box. The perfect place to chill whilst waiting for your cake to bake. The open plan nature of this rustic home makes it ideal for baking whilst staying connected with company, who will no doubt be soaking up the light from the day bed, or found reclining on the beautiful sage green velvet sofa. The linear layout of the kitchen makes it ideal for the production line of baking, icing, decorating…and finally eating! Tucked up in the corner of the open plan living area is a perfectly appointed table and chairs for two, bathed in natural dappled light, its the ideal spot to sit and enjoy the sound of the neighbouring birds with a slice of cake.


100g diced stem ginger

zest and juice 1 lemon

1tsp ground ginger

1tsp ground turmeric

200g ground almonds

250g butter melted & cooled

200g unrefined soft brown sugar

3 large eggs

150g gluten free self raising flour

250g golden icing sugar

edible flowers to decorate (Cornish gorse flowers)

This cake is as comforting as the title suggests, with the soothing medicinal qualities of lemon, ginger & turmeric, it has been described as a ‘cuddle in a cake!’ The earthy spiced cake is complimented with a sharp zesty icing that makes this cake so more-ish and has now definitely become a best seller at the cafe this spring!

As with a lot of my cakes it it simply a case of mixing together the wet ingredients, in this instance the eggs and melted butter, then add in the brown sugar, ground almonds and the flour. When all combined finally stir through the dried spices, stem ginger and the lemon zest.

Pour the thick batter into a lined loaf tin and bake at a lower than usual heat of 165 degrees for anything between 45 minute- 1hr depending on the strength of your oven and depth of your tin! after 45 mins poke the centre of the cake with a sharp knife and when it comes out almost clean it is ready to come out and rest in the tin.

When the cake has completely cooled you can make a glaze by mixing the icing sugar and lemon juice. I recommend adding the juice a little at at time until you reach the desired consistency. you can make it thin for a drizzle effect or add less for a thicker, more decedent frosting. you can also add an extra pinch of turmeric to the icing to add a beautiful golden hue.

Finally add a sprinkle of edible flowers to the top whilst the icing is still tacky so they stick. In this recipe I used Cornish gorse flowers from my garden to add even more yellow and a faint coconut scent - violas and pansies work really well too.