Ginger and Treacle Spiced Traybake
This Ginger and Treacle Spiced Traybake is Mary's interpretation of the signature challenge in the Biscuits and Traybakes episode of Season 2 of The Great British Baking Show. It is explained in further detail by Mary in Season 2 Masterclass: Part 3.
Prep time: 30 Minutes
Cook time: 30-60 Minutes
Yield: 15-20 slices
- 225g (8oz) margarine, softened
- 175g (6oz) light muscovado sugar
- 200g (7oz) black treacle
- 300g (10oz) self-raising flour
- 2 tsp baking powder
- 1 tsp ground mixed spice
- 1 tsp ground allspice
- 4 free-range eggs
- 4 tbsp milk
- 3 pieces stem ginger from a jar, finely chopped
- For the icing
- 75g (2½oz) icing sugar, sieved
- 3 tbsp stem ginger syrup from the jar
- 3 pieces stem ginger from a jar, chopped coarsely
- Cut a rectangle of non stick baking parchment to fit the base and sides of a 30x23x4cm (12x9x1½in) traybake tin or roasting tin. Grease the tin and then line with the paper, pushing it neatly into the corners of the tin.
- Preheat the oven to 325F.
- Measure all the ingredients for the traybake into a large bowl and beat well for about two minutes until well blended. A hand-held electric mixer is best for this but of course you can also mix it by hand with a wooden spoon. (Treacle can be difficult to weigh accurately as it tends to stick to the scale pan. Weighing the treacle on top of the sugar overcomes this problem.)
- Turn the mixture into the prepared tin, scraping the sides of the bowl with a plastic spatula to remove all the mixture. Level the top gently with the back of the spatula.
- Bake in the preheated oven for about 35-40 minutes, or until the traybake springs back when pressed lightly with a finger in the center and is beginning to shrink away from the sides of the tin. Allow the traybake to cool a little, then remove the cake from the tin by easing the paper away from the sides of the tin. Turn onto a cooling rack, remove the lining paper and leave to cool completely.
- To make the icing, mix the icing sugar and syrup together in a small bowl until smooth and a spreading consistency. Pour the icing over the cake, spread 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 to serve.
Tips/TechniquesNote: This recipe contains U.K. measurements and may require conversions to U.S. measurements. It has also not been professionally tested.