Ginger drizzle traybake with cream cheese icing

Name: Ginger drizzle traybake with cream cheese icing
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: Makes 16
Cuisine: British recipes
Ingredients: 250g unsalted butter, cubed; 125g golden syrup; 250g light muscovado sugar; 1 tbsp vanilla bean paste; 4 large free-range eggs, beaten; 300g self-raising flour; 1 tbsp ground ginger, plus extra; 2 balls stem ginger in syrup, finely chopped, plus 2 tbsp syrup; 3 tbsp natural yogurt; Finely grated zest and juice 1 lime; 1⁄2 tsp salt; For the icing; 170g unsalted butter, softened; 170g golden icing sugar; 340g full-fat cream cheese (we used Philadelphia); Grated zest and juice 1 lime; Small handful crystallised ginger (optional), chopped if large; You’ll also need…; 20cm x 30cm shallow cake tin or brownie tin, greased and lined with non-stick baking paper

Easy
June 2020

Makes 16
Hands-on time 15 min, oven time 40-45 min

Rich, moist and sticky, this easy ginger traybake cake is topped with cream cheese icing and slices easily into shareable squares. It’s perfect for afternoon tea party or bake sale.

Or, for a light and chocolatey take on a traybake, try our retro traybake inspired by Tunnock’s teacakes.

Nutrition: per serving

Calories: 470kcals
Fat: 28.1g (17.3g saturated)
Protein: 5.5g
Carbohydrates: 51.8g (36.3g sugars)
Fibre: 0.9g
Salt: 0.9g

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Ingredients

250g unsalted butter, cubed
125g golden syrup
250g light muscovado sugar
1 tbsp vanilla bean paste
4 large free-range eggs, beaten
300g self-raising flour
1 tbsp ground ginger, plus extra
2 balls stem ginger in syrup, finely chopped, plus 2 tbsp syrup
3 tbsp natural yogurt
Finely grated zest and juice 1 lime
1⁄2 tsp salt

For the icing

170g unsalted butter, softened
170g golden icing sugar
340g full-fat cream cheese (we used Philadelphia)
Grated zest and juice 1 lime
Small handful crystallised ginger (optional), chopped if large

You’ll also need…

20cm x 30cm shallow cake tin or brownie tin, greased and lined with non-stick baking paper

Method

Heat the oven to 170°C/150°C fan/ gas 31⁄2. Heat the butter, syrup and sugar in a pan until melted and smooth. Remove from the heat, then leave to cool.
Once cooled, beat in the vanilla bean paste, eggs, flour, 1 tbsp ground ginger, chopped stem ginger, yogurt, lime zest and juice and salt until smooth and combined.
Pour into the prepared tin and level the top. Bake for 40-45 minutes until a skewer pushed into the centre of the cake comes out clean.
Remove the cake from the oven, drizzle the stem ginger syrup over the top, then leave to cool in the tin for 10 minutes. Remove the cake from the tin and put on a cooling rack, leaving the baking paper in place, until cooled completely.
For the icing, whisk the butter and icing sugar in a bowl until light and fluffy, then whisk in the cream cheese until smooth. Add lime juice to taste. Spoon the icing over the cake, then sprinkle with crystallised ginger, lime zest and extra ground ginger. Cut into squares to serve.

delicious. tips

Change up the lime icing next time, using lemon or the zest and juice of half an orange instead.

If your prefer, swap the cream cheese icing for regular icing sugar with mixed with a little water, ginger syrup or citrus juice.
The iced cake will keep in an airtight container for up to 4 days. Freeze the wrapped, un-iced sponge for up to 1 month.

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