Lucy's Friendly Foods

Ginger Lime Drizzle Traybake

A close-up image of a square slab of dessert cut into even pieces, with one piece partially removed, revealing a grainy texture.

There’s nothing like a drizzle cake; the zingy, sugary crust contrasting with the soft sponge, it really is a match made in heaven. Now how about a light fluffy sponge that isn’t just the usual lemon scented, how about a spicy ginger affair? And then that topped with a lip smacking lime drizzle, now we do have a match made in tropical heaven!

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A close-up view of rectangular pieces of brown fudge or candy, arranged in a grid pattern on a sheet.

This tray bake works on so many levels, it’s warming and autumnal, it’s bright, fresh and perfect for summer. It works as a tea time treat, a delightful dessert or even a sensational addition to coffee time, or elevenses. Do people still know what elevenses is? My grandmother always had elevenses – a cup of tea or coffee with a biscuit or piece of cake, at around 11am, to tide you over until lunchtime. I think we should bring back elevenses!

lucylox

Ginger & Lime Drizzle Traybake

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Prep Time 15 minutes
Cook Time 30 minutes
Servings: 9
Course: cake
Ingredients Equipment Method

Ingredients
  

  • 100 ml sunflower oil or other flavourless oil
  • 160 ml dairy-free milk
  • 1 tsp lemon juice
  • 200 g self-raising flour
  • 2 tsp ground ginger
  • ½ tsp bicarbonate of soda
  • 1 pinch salt
  • 1 tbsp cornflour
  • 50 g dark brown sugar
  • 50 ml syrup maple or golden syrup
  • 15 g stem or crystallised ginger, chopped optional
Drizzle
  • Juice of 1 1/2 limes plus zest from 1 lime
  • 80 g granulated sugar
  • 40 g caster sugar

Equipment

  • 1 20cm square cake tin

Method
 

  1. Preheat the oven to 180℃. Line a 2lb loaf tin
  2. Combine the milk, oil and lemon juice and set aside
  3. In a large bowl, mix together the flour, spice, bicarbonate of soda, cornflour and salt. Stir in the sugar
  4. Pour the wet ingredients into the dry, plus the syrup and stir to form a nice smooth batter
  5. Stir in the chopped stem/crystallised ginger, if using
  6. pour into the lined loaf tin and bake for 25-30 minutes until risen, golden and a knife comes out clean
  7. meanwhile mix together the lime juice, zest and sugars to make the drizzle. Set aside
  8. as soon as it comes out of the oven, douse with the lime drizzle and leave to set
  9. cut into 9 squares
A freshly baked cake in a rectangular pan lined with parchment paper, topped with a shiny glaze. A lemon wedge is placed nearby.

9 Responses

  1. Am confused ( doesn’t take much) ! Traybake but 2lb loaf tin in recipe. What size traybake should you use for this? It sounds delicious 😋

    Reply

      1. Ah ,thought it looked around that size. Love a ginger cake so will definitely be giving this one a go .

  2. Hi, this looks great and I love all ginger cakes, however, you say “stir in chopped stem ginger” but it doesn’t appear in the ingredients! How much please?

    Reply

    1. Hi Penny, well spotted! I meant to add an optional addition of chopped stem or crystallised ginger to the ingredients. It should be 15g! I’ll edit it now. Thank you for noticing! X

      Reply

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