Ingredients
Ingredients:
For the Cake:
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150g brown sugar
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250g golden syrup (or a mix of golden syrup, black treacle or molasses)
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240g whole milk
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100g oat flour
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100g buckwheat flour
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1 teaspoon bicarbonate of soda
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1½ teaspoons baking powder
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1 tablespoon ground ginger
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1 teaspoon ground cinnamon
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½ teaspoon salt
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150g unsalted butter
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2 eggs
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Stem ginger in syrup – 90g / 5 balls, plus 1 tbsp of the syrup
For the Icing:
- 5 tbsp icing sugar
- 1 tbsp ginger syrup (optional)
- Water
10K! Oat & Buckwheat Ginger Traybake
To Celebrate ten thousand followers on our Instagram account, we wanted a nice large cake to play with decoration, so it had to be a traybake and I wanted it to have a dark base to contrast with the white icing.
So here we have it, a light, airy, full of flavour and texture, Oat & Buckwheat Ginger Traybake!
The Oat and Buckwheat flours are a great way to add depth to sponges, adding a soft crunch to the sponge, without making it dry or course. The sponge comes across light and soft with a great gingery sweetness.
Method:
1. Preheat & prepare: Preheat the oven to 180°C / 160°C fan and line a rectangular cake tray. I used the USA Pan tray bake (23 x 33cm).
2. Melt the butter: In a medium saucepan, add the butter, sugar and syrup and place over a low heat until the sugar has dissolved and the butter has melted. Keep stirring, as you don’t want anything to catch on the bottom of the pan. Remove from the heat and add the milk, stirring until combined. Let this cool slightly before adding the whisked eggs, then stir again until fully incorporated.
3. Mix the dry: Add the flours to a large bowl along with the baking powder, bicarbonate of soda, salt, cinnamon and ginger.
4. Chop the ginger: Finely chop the stem ginger balls and mix them into the flour mixture until evenly dispersed.
5. Ginger syrup magic: Take a tablespoon of the syrup from the stem ginger jar and add it to the butter mixture. Stir together before gradually pouring the butter–sugar mixture into the flour bowl. Mix until well combined and no flour lumps remain.
6. Bake: Pour the batter into the tray and bake on the middle shelf of the oven for 30 minutes. Test with a skewer inserted into the centre, if it comes out clean, it’s done; if not, return to the oven for a further 5–10 minutes. Once fully baked, leave to cool in the tin for 5 minutes before turning out onto a cooling rack to cool completely.
7. Make the icing: Sift the icing sugar into a bowl and add 1 tbsp more of the ginger syrup, then top up with water until the desired consistency is achieved. Add the water a tablespoon at a time, it will suddenly come together and it’s easy to add too much.
8. Decorate: Once the cake has cooled, drizzle or pipe the icing over. I enjoyed creating a gingerbread-house style pattern piped on top. You may like to start with little round blobs of icing and then use a skewer or cocktail stick to drag out a flick to create a teardrop shape. This needs to be done before the icing sets.
9. Enjoy & store: This will keep well in an airtight container for up to 3 days.
