Ginger and Treacle Spiced Traybake - Mary Berry

By norsegal8

Ingredients

• 225 225g 225g (8oz) margarine, softened
• 225 225g 225g (8oz) margarine, softened
• 225 225g 225g (8oz) margarine, softened
• 175 175g 175g (6oz) light muscovado sugar
• 175 175g 175g (6oz) light muscovado sugar
• 175 175g 175g (6oz) light muscovado sugar
• 200 200g 200g (7oz) black treacle
• 200 200g 200g (7oz) black treacle
• 200 200g 200g (7oz) black treacle
• 300 300g 300g (10oz) self-raising flour
• 300 300g 300g (10oz) self-raising flour
• 300 300g 300g (10oz) self-raising flour
• 2 2 2 tsp baking powder
• 2 2 2 tsp baking powder
• 2 2 2 tsp baking powder
• 1 1 1 tsp ground mixed spice
• 1 1 1 tsp ground mixed spice
• 1 1 1 tsp ground mixed spice
• 1 1 1 tsp ground allspice
• 1 1 1 tsp ground allspice
• 1 1 1 tsp ground allspice
• 4 4 4 free-range eggs
• 4 4 4 free-range eggs
• 4 4 4 free-range eggs
• 4 4 4 tbsp milk
• 4 4 4 tbsp milk
• 4 4 4 tbsp milk
• 3 3 3 pieces stem ginger from a jar, finely chopped
• 3 3 3 pieces stem ginger from a jar, finely chopped
• 3 3 3 pieces stem ginger from a jar, finely chopped
• For the icing
• For the icing
• For the icing
• 75 75g 1/2oz) (2 1/2oz) icing sugar, sieved
• 75 75g 1/2oz) (2 1/2oz) icing sugar, sieved
• 75 75g 1/2oz) (2 1/2oz) icing sugar, sieved
• 3 3 3 tbsp stem ginger syrup from the jar
• 3 3 3 tbsp stem ginger syrup from the jar
• 3 3 3 tbsp stem ginger syrup from the jar
• 3 3 3 pieces stem ginger from a jar, chopped coarsely
• 3 3 3 pieces stem ginger from a jar, chopped coarsely
• 3 3 3 pieces stem ginger from a jar, chopped coarsely

Details

Servings 15
Preparation time 30mins
Cooking time 90mins
Adapted from pbs.org

Preparation

Step 1

Directions
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.