Cardamom, Ginger and Caramel traybake
The combination of flavours in this traybake is perfect. Cardamom, Ginger and caramel traybake is the stuff of dreams. It reminds me of masala chai or thai iced tea.
Often, people scoff at the idea of traybake, dismissing it almost as though it is the black sheep of the baking world. I love tray bakes though. I mean brownies are essentially tray bakes right? So, come sit with me black sheep and hop into my gob.
I mean how handy are traybakes? They are so quick, super easy and perfect for last minute dinner parties and as with baking you can add any combination of flavours. Here are some great ideas from BBC Good Food.
In other news, my doll, my little princess turned 3 today. So my little boy asked her to stand next to him (just in case she had grown overnight). He concluded that she had indeed turned three because she was now nearly his height. He is 4. Lol!
This particular tray bake was a huge hit with young and old alike. It was hoovered up (ok vacuumed) swiftly. My daughter has recently started this thing where if I don’t cut a cake immediately and leave it unsupervised, she pulls the edge off and eats it. With this cake, she waited half an hour and then when I went to get a knife to cut it, she stuck her hand right into one side and dragged a piece out. A large piece. So through gritted teeth, we had a little chat about patience being a virtue.
I really hope you try this cake. It is very sweet and feels like a real treat. One small piece is enough to satisfy any sweet tooth.
So after I spent a very long time putting this post together, my internet cut out and even the previous saves didn’t work. We are on round two at the moment and I am saving this in MS Word/Notes as i type. Not taking any chances!
- 175g butter
- 125g dark brown sugar
- 50g treacle
- 25g golden syrup
- 200g plain flour
- 2 tsp baking powder
- 3 eggs
- 2 pieces stem ginger in syrup grated
- 1tsp stem ginger syrup
- 10 cardamom pods, shell removed and seeds crushed with a pestle and motor
- 1 397g tin caramel
- Pinch sea salt flakes
- 2 cardamom pods (shells removed and seeds crushed with pestle and motor)
- 1 tsp stem ginger syrup
- Preheat oven to gas mark 4
- Line a small baking tin with parchment/greaseproof paper. I use a 34cm by 23cm one.
- Heat the caramel with the sea salt, cardamom and stem ginger syrup in a pan over a low heat for 1 minute and mix well. Remove from heat and set aside.
- Combine the butter, sugar, treacle, golden syrup, flour, baking powder, eggs, stem ginger, stem ginger syrup, cardamom powder and half the caramel and whisk in a stand mixer or with an electric whisk for 2 – 3 minutes or until well mixed through.
- Bake for 25 – 30 minutes (until a skewer inserted into the middle comes out clean).
- Whilst the cake is warm, pour over the remainder of the caramel (If the caramel has set, reheat it slightly to make it runny again.