Sticky Ginger Traybake with zingy lemon cream cheese icing

lucylox

Mar 26

I so often make something chocolate based but I've recently had a craving for warm and spicy and this sticky ginger cake really fits the bill. The sponge is light and bouncy, but with a sticky edge that is the perfect texture for the fiery, warming ginger spice. You could easily make this darker and stickier by using all or half black treacle or molasses but we tend to favour a lighter sponge so I've used just golden syrup and soft brown sugar in this recipe.

In reality this cake doesn't need any icing, it great as a stand along sticky spicy sponge, perfect for a teatime treat or as a comforting pudding with a liberal dousing of custard.

However, if you do feel inclined the tangy, lemon cream cheese icing makes this a really special traybake. The citrus really lifts the ginger spice and everyone likes a frosting, right?

Sweetly spiced and oh so moreish this cake definitely deserves a place in your repertoire. I hope you enjoy ti as much as we do

Sticky Ginger Traybake with Lemon Cream Cheese Icing

makes 1 20cm square traybake, approx. 10 slices

20 cm square traybake

75 g soft brown sugar
200 g self-raising flour
1/2 tsp bicarbonate of soda
1/4 tsp salt
2 tsp ground ginger
1 tsp mixed spice
125 g golden syrup
75 g dairy-free margarine
160 ml boiling water
20 g crystalised ginger (finely chopped (optional))
For the lemon cream cheese icing:
20 g dairy-free margarine
15 g dairy-free cream cheese
120 g icing sugar
1 and ½ tsp lemon juice
10 g crystalised ginger to decorate

Preheat the oven to 180 degrees centigrade. Line a 20cm square tin with baking paper
In a large bowl, place all the ingredients except the margarine and boiling water. Place the margarine on top of the dry ingredients, then pour over the boiling water. This will melt the margarine into the batter as you whisk together all the ingredients until well combined. The mixture will be very runny
If using, stir in the crystalised ginger
Pour into the lined tin and bake for 20-25 minutes until golden on top and a knife comes out clean
Cool in the tin before moving to a wire rack
Whilst the cake is cooling, whisk together the margarine, cream cheese, icing sugar and lemon juice until you have a thick and smooth icing
Once the cake is cool, spread the icing all over the traybake and sprinkle with extra chopped crystalised ginger

Dessert, Snack

cream cheese icing, egg-free muffins, ginger cake, vegan