Gingerbread Loaf with Espresso Cream Cheese.

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This spiced gingerbread loaf is such a quick and easy dessert or afternoon treat to whip up over the winter months. Coming together in just 4 simple steps: mix the dry ingredients, the wet ingredients, bake and decorate, it is the perfect recipe for lazy Sunday baking session- plus it will make your whole house smell beautiful and warm. Slightly spiced with ginger, but perfectly balanced with cinnamon and espresso undertones from the thick and creamy coffee flavoured cream cheese, all laced with sweet dried fruit and fine, crumbly almonds. G o r g e o u s.

Serves: 9 | Total Cooking Time: 50 minutes

Ingredients

• 250g spelt flour (or plain gluten-free flour as needed)

• 100g ground almonds

• 1 tsp bicarbonate of soda

• 1 tsp baking powder

• 100g raisins or cranberries

• 150ml unsweetened almond milk

• 100g maple syrup

• 125g plain soy yoghurt

• 1 tsp ground cinnamon

• 1 tsp ground nutmeg

• 3 tsp ground ginger

Espresso Cream Cheese

• 70g unsalted cashews, pre soaked in boiling water

• 1 tsp maca powder (optional)

• 6 tbsp almond milk

• 20g maple syrup

• 1-2 tsp instant coffee granules

• 1 tsp vanilla essence

• Pinch of sea salt

Instructions

1. Pre-heat the oven to 180ºC fan and prepare a loaf tin with parchment paper.

2. Place the flour, ground almonds, bicarbonate of soda, baking powder, cinnamon, nutmeg, and ginger in a large bowl and mix with a wooden spoon to distribute all the dry ingredients thoroughly.

3. Add in the milk, yoghurt, and syrup into the bowl and mix again until a smooth batter forms.

4. Next, add in the raisins and mix evenly throughout the batter.

5. Pour the batter into the loaf tin and bake in the oven for 35-40 minutes until the loaf is cooked through (check by sliding a knife down the centre of the loaf to see if it comes out clean- if it does, remove from the oven and leave to rest on the side). Allow the loaf to fully cool down.

6. While it cools, discard the water from the soaking cashews and place into a small blender along with all other ‘cream cheese’ ingredients. Blend until a smooth paste forms, then pour onto the gingerbread loaf once it has completely cooled down (to prevent it melting).