Edwina has been lucky enough to combine her two passions – food and marketing – into a career. She works for a communication agency that specialises in the food industry. When Edwina isn’t busy promoting foreign cuisines in the Middle East, she enjoys baking with her daughter. Her particular favourite during the festive season is this spicy gingerbread loaf, which bursts with the warm flavours of nutmeg and ginger.
Preheat the oven to 180°C, gas mark 4
In a heavy saucepan, melt the honey, sugar and butter over a low heat
In a big bowl, mix the flours, almond powder and baking powder. Make a well in the centre and pour in the egg, milk, water, spices and warm honey
Whisk the ingredients together and then mix with a wooden spoon to obtain a smooth batter
Pour the dough into greased loaf tins (the tins should be half full)
Bake for about 45 minutes or until done, covering the tins with a sheet of aluminium foil halfway through the baking process. Be careful not to overbake, to avoid a hard loaf
Remove the loaves from the oven and allow to cool for 10 minutes before turning out of the tins onto a wire rack to cool completely