With the weather turning chilly and autumn approaching, a nice ginger bake sounds like a lovely idea. Once again from my new recipe book, I found this simple ginger and treacle traybake. A bonus with the treacle ingredient as I have a couple of cans to finish up!
This traybake is baked out of 300g self-raising flour, three balls of stem ginger chopped finely, 175g light muscovado sugar, 225g butter, 200g treacle, 2 teaspoons of baking powder, 1 teaspoon of mixed spice, 1 teaspoon of allspice, 4 tablespoons of milk and 4 eggs. Baked for 35 - 40 minutes at 180 degrees or 160 degrees (fan oven), you get a lovely ginger sponge cake. The icing is sifted icing sugar mixed with 3 tablespoons of ginger syrup and another three balls of chopped stem ginger is sprinkled over the spread icing.
This traybake has got rave reviews in the Office!
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