Ginger Drizzle Traybake With Cream Cheese Icing Recipes

GINGER DRIZZLE TRAYBAKE WITH CREAM CHEESE ICING

Ginger drizzle traybake with cream cheese icing image

Rich, moist and sticky, this easy ginger traybake cake is topped with cream cheese icing and slices easily into shareable squares. It's perfect for afternoon tea party or bake sale. Or, for a light and chocolatey take on a traybake, try our retro traybake inspired by Tunnock's teacakes.

Provided by delicious. magazine

Categories Afternoon tea recipes

Time 1h

Yield Makes 16

Number Of Ingredients 19

Ingredients

250g unsalted butter, cubed
125g golden syrup
250g light muscovado sugar
1 tbsp vanilla bean paste
4 large free-range eggs, beaten
300g self-raising flour
1 tbsp ground ginger, plus extra
2 balls stem ginger in syrup, finely chopped, plus 2 tbsp syrup
3 tbsp natural yogurt
Finely grated zest and juice 1 lime
1⁄2 tsp salt
For the icing
170g unsalted butter, softened
170g golden icing sugar
340g full-fat cream cheese (we used Philadelphia)
Grated zest and juice 1 lime
Small handful crystallised ginger (optional), chopped if large
You'll also need...
20cm x 30cm shallow cake tin or brownie tin, greased and lined with non-stick baking paper

Steps:

Heat the oven to 170°C/150°C fan/ gas 31⁄2. Heat the butter, syrup and sugar in a pan until melted and smooth. Remove from the heat, then leave to cool.
Once cooled, beat in the vanilla bean paste, eggs, flour, 1 tbsp ground ginger, chopped stem ginger, yogurt, lime zest and juice and salt until smooth and combined.
Pour into the prepared tin and level the top. Bake for 40-45 minutes until a skewer pushed into the centre of the cake comes out clean.
Remove the cake from the oven, drizzle the stem ginger syrup over the top, then leave to cool in the tin for 10 minutes. Remove the cake from the tin and put on a cooling rack, leaving the baking paper in place, until cooled completely.
For the icing, whisk the butter and icing sugar in a bowl until light and fluffy, then whisk in the cream cheese until smooth. Add lime juice to taste. Spoon the icing over the cake, then sprinkle with crystallised ginger, lime zest and extra ground ginger. Cut into squares to serve.

Nutrition Facts : Calories 470kcals, Fat 28.1g (17.3g saturated), Protein 5.5g, Carbohydrate 51.8g (36.3g sugars), Fiber 0.9g

GINGER-CREAM CHEESE ICING

Ginger-Cream Cheese Icing image

Categories Dairy Ginger Dessert Bake Quick & Easy Cream Cheese Spring Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes about 3 cups

Number Of Ingredients 4

Ingredients

2 3-ounce packages cream cheese, room temperature
6 tablespoons (3/4 stick) unsalted butter, room temperature
3 cups powdered sugar
2 teaspoons finely grated peeled fresh ginger

Steps:

Using electric mixer, beat cream cheese and butter in large bowl until smooth. Add powdered sugar and ginger; beat until fluffy and smooth. (Can be made 1 day ahead. Cover; chill. Bring to room temperature, then beat until fluffy before using.)

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