Ginger and Treacle Spiced Traybake

A moist, spiced ginger traybake made with black treacle, topped with a sweet ginger syrup icing and chopped ginger.

Baking Vegetarian Dessert Ginger Traybake

Estimated Nutrition

Calories

299

kcal / serving

4485 kcal total

Carbs

41.6g

per serving

624 g total

Fat

13g

per serving

195 g total

Protein

3.9g

per serving

58.5 g total

Cook Time

minutes

Serves

slices

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

175

Light Muscovado Sugar

200

300

tsp

sieved

CondimentsSauces

tbsp

Stem Ginger Syrup

from the jar

Dairy

piece

Eggs

free-range

tbsp

Milk

NutsSeeds

tsp

Ground Mixed Spice

tsp

Ground Allspice

OilsFats

225

Margarine

softened

Vegetables

piece

Stem Ginger

finely chopped, from a jar

piece

Stem Ginger

chopped coarsely, for decoration

Method

Grease and line a 30x23x4cm traybake tin with non-stick baking parchment.

Preheat the oven to 160°C.

Beat all traybake ingredients in a large bowl for two minutes until well blended.

Transfer the batter into the prepared tin and level the surface with a spatula.

Bake for 35-40 minutes until the center springs back when lightly pressed.

Cool the cake slightly in the tin then transfer to a wire rack to cool completely.

Mix icing sugar and ginger syrup in a bowl until smooth.

Spread icing over the cooled cake and decorate with chopped stem ginger.

Allow the icing to set before slicing into portions.