Prep
15 minBake
40 minsServes
10+Difficulty
Easy
About
This warm and mildly spicy ginger and treacle traybake is perfect for sharing with friends and family. With a delicious soft texture and a layer of sweet icing on top, this is a real crowd-pleaser that’s perfect for the festive season.
Instructions
Using a medium-sized baking tray, butter and line with baking parchment.
Preheat the oven to 180°C/350F/Gas 4.
Put all of the cake ingredients into a large mixing bowl and combine together with an electric hand mixer or stand mixer until smooth.
Put all of the mixture into the lined baking tray and bake for 30-40 minutes. You can tell the sponge is done when it’s risen, golden brown and springs back with a gentle press of the finger.
Once baked remove from the oven and pop onto a cooling rack.
Once cooled pop another cooling rack on top and flip. Once turned over you’ll be able to remove the tin and slowly ease the baking parchment off the cooled sponge. Turn again using the same technique ahead of adding your icing
Make your Tate & Lyle Pure Cane Icing Sugar by combining the icing sugar with the ginger syrup. Ahead of drizzling your bake with it, use a skewer or cocktail stick to prick your traybake to allow the icing to seep in.
Liberally drizzle your icing across the top of the bake and scatter with your roughly chopped ginger pieces to finish. Cut into squares to serve.
Ingredients
1
For the cake
Margarine
softened
Tate & Lyle Pure Cane Light Muscovado Sugar
Lyle’s Black Treacle
All purpose flour
Baking powder
Mixed spice
Cinnamon
Egg
medium
Milk
Balls of stem ginger in syrup, finely chopped
For the icing
Fairtrade Tate & Lyle Icing Sugar
Stem ginger syrup from the jar
Balls of stem ginger in syrup, finely chopped
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