Ingredients
The loaf
Wholegrain spelt flour, 1½ cups
Unrefined sugar, 4 tablespoons
Coconut milk, 400 ml
Ground ginger, 2 tablespoons
Allspice, 1 teaspoon
Ground cloves, 1 teaspoon
Nutmeg, 1 teaspoon
Active yeast, 2 teaspoons
Baking powder, 1 teaspoon
Vanilla essence, 2 teaspoons
Olive oil, 4 tablespoons
Icing ingredients
Coconut milk, 6 tablespoons
Creamed of coconut, 10 ml
Vanilla essence, 2 teaspoons
Icing sugar, 6 tablespoons
Organic pomegranate, to taste
Preparation
1. Preheat the oven to 300°F (150°C).
2. In a large mixing bowl add the flour and all the other loaf ingredients together and whisk until smooth (the mixture should be smooth but will be thicker rather than runny).
3. Grease a baking tin with olive oil and transfer the mixture to it.
4. Bake on top shelf for 50 minutes checking regularly, at 40 minutes prick the cake with a tooth pick to check for readiness. If it still comes out wet then place in the oven for another 10 minutes. Once baked leave to cool for 20 minutes before icing the cake.
5. Coconut icing preparation: greater the creamed of coconut into a bowl, add the rest of the ingredients and whisk until smooth.
6. Use a spatula to spread the icing over the cake (the icing may be runny but it will thicken).
7. Sprinkle the pomegranate seeds over the the top of of the cake.
8. Bon appetite (:
Total time: ±1 hour
Equipment: baking tin (1lb = 450 g).