I am totally in love with spring. I forget every year how much I love it. The blossom, the sun and the long evenings have me in a constant good mood and totally inspired.
I am very temperature sensitive and therefore I spend most of winter too cold and summer too hot. Spring = perfect for me. It also makes me want to make fresh, yummy cakes like this one.
Lemon and ginger is such a classic combination. It works in savoury dishes, such as curries and stir-frys, it makes for a great hot tea, and also it works beautifully in a cake it turns out.
I really like this recipe as an Easter/spring bake because the flavours are subtle but sweet and quite refreshing.
Lemon and Ginger Loaf
Sweet and subtle - the perfect cake to take to a spring party.
- 100 g Oats
- 100 g Buckwheat flour
- 50 g Miss fit nutrition vanilla protein (2 sachets, or other plain/vanilla protein or sub for more flour)
- 100 g Yogurt (soya/coconut)
- 100 g Unsweetened apple sauce
- 30 g Maple syrup agave/ honey
- 100 ml Almond milk
- 120 g Egg white
- 1 tsp Baking soda
- Zest of 1 lemon
- 2 tbsp Lemon juice
- 1 Grated ginger root
- 2 tsp Ginger powder
- 50 g Truvia or sweetener
Preheat the oven to 185C.
Mix the wet ingredients and then add the all the dry ingredients (incl lemon zest and ginger). Combine thoroughly.
Bake for 45 minutes.
When cooled, I brushed with maple syrup for a sweet glaze