Go Back
lucylox

Sticky Ginger Traybake with Lemon Cream Cheese Icing

makes 1 20cm square traybake, approx. 10 slices
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Servings: 10
Course: Dessert, Snack
Ingredients Equipment Method

Ingredients
  

  • 75 g soft brown sugar
  • 200 g self-raising flour
  • 1/2 tsp bicarbonate of soda
  • 1/4 tsp salt
  • 2 tsp ground ginger
  • 1 tsp mixed spice
  • 125 g golden syrup
  • 75 g dairy-free margarine
  • 160 ml boiling water
  • 20 g crystalised ginger finely chopped (optional)
  • For the lemon cream cheese icing:
  • 20 g dairy-free margarine
  • 15 g dairy-free cream cheese
  • 120 g icing sugar
  • 1 and ½ tsp lemon juice
  • 10 g crystalised ginger to decorate

Equipment

  • 20 cm square traybake

Method
 

  1. Preheat the oven to 180 degrees centigrade. Line a 20cm square tin with baking paper
  2. In a large bowl, place all the ingredients except the margarine and boiling water. Place the margarine on top of the dry ingredients, then pour over the boiling water. This will melt the margarine into the batter as you whisk together all the ingredients until well combined. The mixture will be very runny
  3. If using, stir in the crystalised ginger
  4. Pour into the lined tin and bake for 20-25 minutes until golden on top and a knife comes out clean
  5. Cool in the tin before moving to a wire rack
  6. Whilst the cake is cooling, whisk together the margarine, cream cheese, icing sugar and lemon juice until you have a thick and smooth icing
  7. Once the cake is cool, spread the icing all over the traybake and sprinkle with extra chopped crystalised ginger