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Ginger & Lime Drizzle Traybake

A classic snack with the perfect combination of spicy and zesty flavours, this rich and warming recipe from the Zest for Life Cookbook makes the ultimate coffee sidekick on a cold day.

  • Preparation time:
  • Cooking time:
  • Servings:

What you'll need

  • 2tbsp black treacle
  • 100ml milk
  • 2tsp ground ginger
  • 2tbsp demerara sugar
  • 200g butter
  • 1tsp bicarbonate of soda
  • 250g plain flour
  • 200g dark muscovado sugar
  • 2 eggs
  • 4 balls stem ginger from jar, finely chopped
  • 2tbsp ginger syrup from the jar
  • 4 limes, grated for zest and juiced
  • 110g golden syrup

How to make

  1. Preheat the oven to 180 degrees, and line a 20cm (8in) square cake tin with baking paper.
  2. Put the butter, muscovado sugar, treacle and syrup in a large saucepan over a medium heat and stir until the sugar has dissolved.
  3. Once dissolved, take off the heat and stir in the milk, then beat in the eggs.
  4. Add the flour, bicarbonate of soda and ground ginger, half the stem ginger and the zest from one lime and beat well.
  5. Pour into the tin and bake for about 35 minutes or until risen and a skewer inserted into the centre comes out clean.
  6. For the drizzle, grate the zest from the remaining three limes and set aside.
  7. Mix the juice from all four limes with the ginger syrup.
  8. When the cake has been out of the oven 5 minutes, spoon the drizzle mixture over it then sprinkle with the lime zest, demerara sugar and the remaining stem ginger.
  9. Leave in the tin to cool for at least 30 minutes. This will allow the drizzle to soak in, enriching the flavour. When cold, cut into squares. The cake will keep for a week in an airtight container.

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