Tea Time Treats is a new monthly blogging event hosted by Karen from Lavender and Lovage and Kate from What Kate Baked. This month's theme hosted by Karen is Ginger and Bonfire Treats. I love joining in these blogging challenges and was really excited to bake something that would fit this theme. However I don't like ginger but I was pretty sure I could find some other bonfire treats to fit the bill. In the end, I actually picked a ginger recipe as I made this for a team that I was visiting as part of my induction to my new job. I thought it would be nice to bring some cakes along and most people love ginger. Plus I wanted to try some new recipes from 1 of my many new cookbooks that I purchased recently. This recipe is from Mary Berry's 100 Cakes and Bakes. It's a really simple mix everything in one type of recipe - my favourite kind! The longest time taken was to finely chop the stem ginger.
I do apologise for the lack of photos as it was a gift so I couldn't get a cross section of the cake. I was told that it tasted good but I didn't try any myself. It certainly smelled good - gingery and spicy.
I am also submitting this to The Pink Whisk November challenge which is traybakes.
225g butter, softened
175g light muscovado sugar
200g black treacle
300g self raising flour
2 teaspoon baking powder
1 teaspoon ground allspice
4 large eggs
4 tablespoons milk
3 bulbs of stem ginger from a jar, finely chopped
For the icing
75g icing sugar
3 tablespoons stem ginger syrup from the jar
3 bulbs of stem ginger from a jar, finely chopped to decorate
- Preheat the oven to 180C.
- Measure all the ingredients for the traybake into a large bowl and beat until well blended.
- Pour the mixture into the tin and level with the back of a spatula.
- Bake for 35-40 minutes or until the cake has shrunk from the sides of the tin and springs back when pressed in the middle.
- Leave to cool for a few minutes before turning out to cool on a wire rack.
- Make the icing by sifting the icing sugar into a bowl and adding the ginger syrup.
- Pour the icing over the cake and spread it to the edges with a small palette knife.
- Sprinkle with chopped stem ginger to decorate.
- Allow the icing to set before slicing.