Ginger Traybake
For the full experience, make this recipe with the Kenwood Recipes app.
recipe by Kenwood https://kenwoodworld.com/
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- Total Time
- 50mins
-
- Serves
- 12
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- Calories
- 387
Make this cake ahead of time to develop the flavour. You can even freeze the cake before icing and keep for up to a month.
recipe updated Sep 5, 2023
Ingredients
-
- Butter
- 225 g
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- Stem ginger
- 3
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- Icing sugar
- 75 g
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- Stem ginger
- 3
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- Treacle
- 200 g
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- All purpose flour
- 300 g
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- Baking powder
- 1 tablespoon
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- Mixed spice
- 1 teaspoon
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- Allspice
- 1 teaspoon
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- Egg
- 4
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- Milk
- 4 tablespoons
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- Light muscovado sugar
- 175 g
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- Stem ginger syrup
- 3 tablespoons
Tools
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Oven
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Parchment paper
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Whisk
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Cooling rack
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Prospero
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Rectangular pan - 11 x 7"
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Kenwood bowl
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Small bowl
Step preview
- Pre-heat oven - 160°C
- Grease and line a clean rectangular pan with parchment paper
- Attach K Beater
- Add butter, treacle, all purpose flour, baking powder, mixed spice, allspice, egg, milk, light muscovado sugar and stem ginger to the Kenwood bowl
- Mix with splashguard fitted until combined then scrape bowl - 3 min, Speed 2
- Mix with splashguard fitted until well combined - 1 min, Speed 2
- Pour content of Kenwood bowl into rectangular pan
- Level with a spatula
- Bake until skewer tests clean - 40 min, 160°C
- Remove from oven and let cool
- Transfer onto cooling rack until completely cool
- Add icing sugar and stem ginger syrup to a clean small bowl
- Mix until dissolved
- Pour mixture into cake
- Decorate with stem ginger
- Serve