75gm unsalted butter
75gm soft brown sugar
100gm golden syrup
150gm plain flour
1 tsp ground ginger
Pinch of salt
1/2 tsp ground cinnamon
1/2 tsp mixed spice
75ml full-cream milk
1 free-range egg, lightly beaten
Zest of 1 lime
1/2 tsp bicarbonate of soda
3cm piece finely grated ginger
50gm icing sugar, sifted
Juice of ½ lime
2 tbsp pistachios, toasted, roughly chopped
Creme fraiche, to serve
Lightly grease and line with baking paper a 20cm x 10cm loaf tin. Preheat oven to 170°C (150° fan-forced).
In a medium saucepan add the brown butter, sugar, treacle and golden syrup. Place over medium-low heat, stirring until butter has melted and ingredients are well combined. Set aside to cool.
In a medium bowl, sift the flour, bicarbonate of soda, ginger, cinnamon and mixed spice. Create a well in the centre and pour in cooled treacle mixture, milk, egg and lime zest. Beat well with a wooden spoon until mixture is glossy and smooth.
Pour mixture into prepared tin and bake in the oven for 50 to 60 minutes, or until a skewer comes out clean when inserted into the centre of the loaf.
Set aside in the tin for 10 minutes. Turn onto a wire rack to cool completely.
Once loaf has cooled completely, combine the icing sugar with the lime juice in a small bowl and drizzle over the cake. Sprinkle with pistachios. Serve with creme fraiche, if desired.