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Ginger and Treacle Spiced TraybakeTreacle can be difficult to weigh accurately, as it tends to stick to the scale pan. Weighing it on top of the sugar overcomes this problem.Ingredients: 225g (8 oz) softened butter 175g (6 oz) light muscovado sugar 200g (7 oz) black treacle 300g (11 oz) self-raising flour 2 level teaspoons baking powder 1 level teaspoon ground mixed spice 1 level teaspoon ground allspice 4 large eggs 4 tablespoons milk 3 finely chopped bulbs of stem ginger from a jar For the Icing: 75g (3 oz) icing sugar 3 tablespoons stem ginger syrup from the jar 3 finely chopped bulbs of stem ginger from a jar Method Pre-heat the oven to 180˚C/Fan 160˚C/Gas 4. Grease a 30 x 23 cm (12 x 9 in) traybake or roasting tin then line the base with baking parchment. Put all the ingredients for the traybake into a large bowl and beat until well blended. Turn the mixture into the prepared tin, scraping the bowl with a plastic spatula to remove all the mixture. Level the top gently with the back of the spatula. Bake in the pre-heated oven for 35-40 minutes, or until the cake has shrunk from the sides of the tin and springs back when pressed in the centre with your fingertips. Leave to cool in the tin for a few minutes then turn out, peel off the parchment and finish cooling on a wire rack. To make the icing, sift the icing sugar into a bowl, add the ginger syrup and mix until the icing is smooth and has a spreading consistency. Pour the icing over the cake, spread it gently to the edges with a small palette knife and sprinkle with the chopped stem ginger to decorate. Allow the icing to set before slicing the traybake into 15-20 pieces. TIP: This traybake freezes very well un-iced, and in fact improves with freezing. Mary Berry's Baking Bible is published on 3rd Sept 09 by Ebury, ISBN 978-1-846-07785-2 Back to the recipe page |
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