- Prep Time:10m
- Cook Time:30m
- Total Time:40m
- Serves: 4
- Yield: 1 small loaf
Ingredients
- 100 g all-purpose flour
- 20 g almond flour
- 1/2 tsp. baking powder
- 1/4 tsp. baking soda
- 100 g butter, softened
- 80 g sugar
- 1 large egg
- 1/4 c water + 1 tea bag
- 5 g fresh ginger, grated
- 40 g candied ginger (chopped) + for garnish
- 2 cardamom pods (seeds only), crushed finely
- Almond slivers, for garnish
Instructions
- Preheat oven to 350°F/180°C. Grease + flour a small loaf tin (8.5"x 4.5" or less).
- Steep the tea bag in hot water along with the grated ginger. Let it cool down to room temperature naturally.
- Combine all the dry ingredients in a bowl (all-purpose flour, almond flour, baking powder, baking soda). Set aside.
- In a medium mixing bowl, cream butter and sugar until creamy and smooth. Whisk in the egg.
- Strain the tea bag(squeezing every last drop from the bag) and ginger and add only the tea+ginger extract to the batter.
- Fold in the dry ingredients, along with the chopped candied ginger and cardamom seed powder. Transfer batter immediately into the prepared loaf tin. Drizzle the almond slivers on top.
- Bake in the preheated oven at 350°F/180°C for 30 minutes or until a skewer inserted into the center comes out clean.
- Keeps well at room temperature (wrapped in foil or brown paper) for a week. Tastes better the day after baking.
