Autumn Ginger Cake Traybake

Ingredients

• 175g / 6 oz. unsalted butter {softened}
• 175g / 6 oz. unrefined golden caster sugar
• 3 large free range eggs {beaten}
• 1 tbsp. treacle
• 2 tbsp. ginger syrup
• 225g / 8 oz. self-rising flour
• 1 tsp. ground ginger
• 1 tsp. ground mixed spice
• 1 tbsp. ground almonds
• 2 tbsp. full fat milk
• 70g / 2 ½ oz. stem ginger

For the icing

• 225g / 8 oz. white icing sugar
• 1 tsp. ginger syrup
• Chopped stem ginger to decorate

How to make it...

1. Place the treacle and ginger syrup in a Pyrex jug and sit on the warming plate or on the back of the AGA to warm.
2. Grease the AGA Swiss roll tin or line with bake o glide.
3. Place the butter and caster sugar and beat until fluffy and pale in colour.
4. Add the eggs to the treacle and ginger syrup mixture and whisk together.
5. Then pour into the creamed butter and sugar along with the remaining ingredients apart from the stem ginger. Mix well and then fold in the stem ginger.
6. Spoon the mixture into the tin and bake on the lowest set of runners in the baking oven for about 30-35 minutes.
7. Leave to cool in the tin for around 10 minutes and then turn out onto the cooling rack.
8. Once completely cooled make the icing and cover the top of the cake then decorate with the chopped stem ginger.

This recipe was produced Penny Zako as part of our online AGA cookery demonstrations for 2022. Our next event with Penny Zako is on Saturday 10th December 10am via Zoom. To book your place, please contact us here or email info@edwardsandgodding.co.uk