This month we welcomed Jam Jar Jess to our modern rustic paradise, The Hide, to shoot her latest recipe of stem ginger, lemon and turmeric loaf. Often referred to as the ‘cuddle in a cake’ by her customers due to its medicinal and warming ingredients, this sweet sensation is accompanied by a sharp and zesty icing.


100g diced stem ginger

Zest and juice of 1 lemon

1tsp ground ginger

1tsp ground turmeric

200g ground almonds

250g butter melted & cooled

200g unrefined soft brown sugar

3 large eggs

150g gluten free self-raising flour

250g golden icing sugar

Edible flowers to decorate (this time we used Cornish gorse flowers!)


  • Mix together the eggs and melted butter, then add in the brown sugar, ground almonds and flour.
  • Once combined, stir through the dried spices, stem ginger and lemon zest.
  • Pour the thick batter into a lined loaf tin and bake at a low heat of 165 degrees for anything between 45 minutes - 1hour, depending on the strength of your oven and depth of your tin.
  • After 45 mins poke the centre of the cake with a sharp knife and when it comes out almost clean it is ready to come out of the over. Leave to rest in the tin.
  • When the cake has completely cooled you can make a glaze by mixing the icing sugar and lemon juice, adding just a little at a time until reaching the desired consistency.
  • It can be made thin for a drizzle effect or simply add less juice for a thicker, more decedent frosting. An extra pinch of turmeric to the icing will add a beautiful golden hue.
  • Finally, add a sprinkle of edible flowers to the top whilst the icing is still tacky, so they stick.
  • Enjoy with a steaming chai latte, sprinkled with turmeric!