I’ve been teasing it for a while, and here it is…! Since Christmas ended, I have been craving all things ginger…ginger cake, ginger biscuits, even ginger tea!! Now, ginger is good for you and can do wonders for your health and digestion. Perhaps this may not be the case when cake is involved…but that’s my story and I’m sticking to it! I find something very satisfying about eating something like gingerbread cake with a hot brew, and with all of this freezing and horrid weather we’ve been having in the UK, I can’t think of anything better to warm me up!
And so I present my Gingerbread Traybake! A little tricker than your traditional sponge, there are more steps to consider, but it is still straightforward and infinitely more satisfying in many ways. Perhaps a little naughty…those currently watching their sugar intake may want to look away now! Of course, it can be adapted and ‘healthier’ options are available, but don’t we all deserve a treat every now and again? It’s all about portion control after all… 😉 Why not have a crack at it and share your results!
- 225g softened, unsalted butter
- 275g golden syrup
- 275g black treacle
- 225g light muscovado sugar
- 450g sifted self-raising flour
- 2 teaspoons ground mixed spice
- 2 teaspoons ground ginger
- 4 large eggs, lightly beaten
- 4 tablespoons of milk
- Set the oven to 160ºC/Fan 140ºC/Gas Mark 3 and prepare a tray bake or roasting tin. The one which I use is a 30 x 23cm tin.
- Add the butter, black treacle, golden syrup and sugar into a large saucepan and slowly heat on low until the butter has melted and combined. Be very careful not to overheat or boil the mixture as this may cause the mix to go lumpy.
- Remove from the heat and stir in the flour and spices until combined.
- Add the milk and eggs and beat until well mixed and smooth. Pour the mixture into your baking tin.
- Bake in your pre-heated oven for around 45 to 50 minutes or until well risen and is shrinking from the sides and springy to the touch. Leave to cool slightly and then turn out onto a wire rack.
- Slice into around 20 portions and enjoy!
Top Tip: Ensure you heat the ingredients very gently and don’t make the mistake of simmering or boiling it. For an added treat make a simple icing topping with icing sugar and water. Poor over the top of the cake after cooling but before cutting. Leave to set and then slice into portions.
If you have any questions about the recipe please get in touch. Why not give it a go…? It’s sure to go down a treat with your friends and family!
Keep smiling and happy baking!
PS. my ginger craving is still in full swing so ginger biscuits will be on their way soon.