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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