I love all things ginger…ginger cake, ginger biscuits, even ginger tea! Not only does it taste delicious and warm the soul, but it can also do wonders for your health and digestion. Indeed, this is perhaps not the case where gingerbread cake is concerned…but that’s my story and I’m sticking to it! I find something very satisfying about eating a freshly baked slice or two of gingerbread traybake with a nice hot brew. Pure comfort, and even better when the weather’s gloomy!

With that in mind, 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 touch 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 – I would love to see your creations!

Gingerbread Traybake

Danny Bradley

A deliciously straightforward recipe to bake the perfect gingerbread traybake! Brilliant for an afternoon treat, or even as a dessert with some freshly made, warm custard!

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Prep Time 25 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 15 minutes mins

Course Afternoon Tea, Dessert

Servings 16 slices

Ingredients

  

Ingredients:

• 225 g softened unsalted butter
• 275 g golden syrup
• 275 g black treacle
• 225 g light muscovado sugar
• 450 g sifted self-raising flour
• 2 teaspoons ground mixed spice
• 2 teaspoons ground ginger
• 4 large eggs lightly beaten
• 4 tablespoons of milk

Instructions

 

Method:

• Set the oven to 160ºC/Fan 140ºC/Gas Mark 3 and prepare a traybake 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 between 16-20 portions and enjoy!

Notes

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. Pour over the top of the cake after cooling but before cutting.  Leave to set and then slice into portions.

Keyword Ginger, Gingerbread Traybake, Simple, Sponge Cake, Traybake