Salted caramel and ginger traybake
Serves: 24
Prep time: 20 minsTotal time: 
Recipe photograph by Maja Smend
Salted caramel and ginger traybake
Serves: 24
Prep time: 20 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
170Kcal
Fat
9gr
Saturates
5gr
Carbs
16gr
Sugars
10gr
Fibre
0gr
Protein
2gr
Salt
0.3gr
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Ingredients
- 175g soft butter
- 125g light brown sugar
- 75g black treacle
- 200g self-raising flour
- 3 large eggs
- 200ml salted caramel sauce - find this in the below 'Related recipe inspiration'
- 2 tbsp crystallised ginger pieces, chopped, plus extra for decoration
Step by step
Get ahead
Bake the traybake up to a day ahead, store in an airtight tin once cooled. It can also be frozen.
-
Preheat the oven to 180°C, fan 160°C, gas 4.
-
Put the butter, sugar, treacle, flour, eggs and half of the salted caramel sauce in a bowl. Beat with an electric whisk to combine. Stir in the chopped ginger.
- Tip the mixture into a 20 x 30cm baking tin that's 3-4cm deep, lightly buttered and lined with baking paper. Use a palette knife to smooth out the top, then bake for 25-30 minutes until risen.
- Take the cake out of the oven and, using a fine skewer, make holes all over the surface. Drizzle the remaining salted caramel sauce over the cake and sprinkle with the extra crystallised ginger pieces. Leave the cake to cool in the tin.
- Remove the cooled traybake from the tin and cut it into 24 pieces.
