Ginger Drizzle Traybake with Cream Cheese Icing
A sweet, sticky highlight for your next afternoon tea or bake‑sale crowd‑pleaser.
Introduction
If you’re looking for a simple, crowd‑satisfying bake that ramps up the flavour without demanding hours in the kitchen, the Ginger Drizzle Traybake with Cream Cheese Icing is your new go‑to. With just a handful of ingredients that you’re likely already stocked with, you can whip up 16 moist, tender squares that will melt in the mouth—one bite and you’ll know: ruling the sweet‑savory ginger niche isn’t for the faint of heart.
The recipe’s finale – a smooth, citrus‑bright cream‑cheese icing dusted with crunchy crystallised ginger – rolls over the sticky sponge like a celestial drizzle, tying together the warm spices with a bright, tangy counterpoint. Whether you’re hosting a laid‑back afternoon tea, preparing a pot‑luck treat, or lining shelves for a bake‑sale and need a dependable, sales‑ready product, this traybake delivers.
Below you’ll find a detailed walk‑through of the recipe, ingredient insights, kitchen tricks, and creative twists to personalize it for your guests or market. Let’s dive into the full, flavour‑laden experience!
Meal Profile
(All stats, facts, and quick‑look data that will keep your kitchen running efficiently.)
| Feature | Detail |
|---|---|
| Title | Ginger Drizzle Traybake with Cream Cheese Icing |
| Difficulty | Easy – perfect for beginners and seasoned bakers alike |
| Portion | Makes 16 ‑ visually symmetrical squares or perfect bite‑sizes |
| Hands‑on time | 15 minutes (mixing, greasing, frosting) |
| Oven time | 40‑45 minutes |
| Total time | 55‑60 minutes (including cooling) |
| Taste Notes | Warm ground ginger, caramel‑sweet syrup, tangy lime, fragrant vanilla, velvety cream cheese |
| Texture | Rich, moist sponge; silky icing; slightly crunchy crystallised ginger |
Quick Tip: Use a 20 cm×30 cm shallow cake tin or brownie tin, greased and lined with non‑stick baking paper—this ensures even baking and easy sheet removal.
Ingredient Highlight
The secret to a great traybake lies in the balance of sweet, spice, and a touch of acidity. Below, each main component is dissected for you—think of it as a mini‑ingredient cheat‑sheet that helps you choose the right substitute or tweak the flavor profile.
| Ingredient | Role in the Recipe | Substitutions & Tips |
|---|---|---|
| 250 g unsalted butter (cubed) | Provides moistness, richness, and a buttery base. | In a vegan version, use melted coconut oil or vegan butter. |
| 125 g golden syrup | Natural sweetener that doesn’t caramelise into bitter black, adds sheen. | Light corn syrup works, but golden syrup gives that unique amber flavor. |
| 250 g light muscovado sugar | Gives syrupy depth without hard haunches—a perfect complement to ginger. | Dark brown sugar or a mix of light + dark brown sugar will mimic the molasses notes. |
| 1 tbsp vanilla bean paste | Adds vanilla flavour in a concentrated form; no seeds required. | 2 tsp vanilla extract works if paste is unavailable. |
| 4 large free‑range eggs, beaten | Binders and leavening; free‑range eggs have richer yolks for texture. | Use flaxseed “eggs” for vegan, or hardy‑free‑range if you’re looking for high quality. |
| 300 g self‑raising flour | Combines plain flour + leavening. | 280 g plain flour + 1 tsp baking powder + ½ tsp baking soda = 300 g self‑raising. |
| 1 tbsp ground ginger + extra for top | Warm‑spicy core flavour. | Substitute with fresh ground ginger or a mixture of gyros & black pepper for heat variations. |
| 2 balls stem ginger in syrup, finely chopped + 2 tbsp syrup | Fresh ginger’s bright bite contrasted with the syrup’s mellowness. | Use pickled ginger instead; or increase the quantity of chopped ginger for a stronger kick. |
| 3 tbsp natural yogurt | Keeps the cake from drying out; adds slight tang. | Replace with kefir, buttermilk, or a plant‑based milk alternative. |
| Finely grated zest & juice 1 lime | Bright acidity that cuts the sweetness. | Substitute with lemon zest/juice for a slightly sweeter citrus note. |
| ½ tsp salt | Enhances all flavors and balances sweetness. | Optional for those who prefer a classic “sweet” cake, but recommended for depth. |
| 170 g unsalted butter, softened (icing) | Creates the butter base for a light, fluffy frosting. | Vegan butter can be used, just ensure it’s at room temperature. |
| 170 g golden icing sugar | Provides the sweet, dust‑like quality needed for icing’s smoothness. | Replace with superfine sugar or powdered white sugar. |
| 340 g full‑fat cream cheese (Philadelphia) | Adds creamy richness and subtle tang. | For a lighter version, use Greek yogurt and cream or a low‑fat welt; cream‑cheese substitutes can alter firmness. |
| Small handful crystallised ginger (optional) | Adds a satisfying crunch & ginger intensity. | Sliced fresh ginger or candied ginger sticks. |
| 20 cm x 30 cm shallow cake tin | Shape and standardising the bake. | Use a brownie tin or loaf tin; adjust oven time accordingly. |
| Non‑stick baking paper | Easy sheet release and cleaner cleanup. | Parchment paper works as well; grease the tenderise for extra protection. |
Ingredient Hack: The “stem ginger in syrup” is a little tough to find at all markets. For a shortcut, use fresh ginger root, peel, finely chop, and add 2 tbsp extra light brown sugar to mimic the syrup’s extra sweetness and moisture.
Step‑by‑Step Instructions
Below is an expanded version of the original method—each step includes a quick explanation and practical kitchen notes to help you avoid common pitfalls.
15‑minute Hands‑on time – All the prep, mixing, glazing, and frosting comes together within 15 minutes.
40‑45 minute bake – Keep a close eye to avoid over‑baking; the cake should come out perfectly moist with a firm crumb.All the steps follow the official method but are broken down for clarity.
1. Prepare the Base
What to do: Heat the butter, golden syrup, and muscovado sugar in a saucepan until the mixture is clear and silky.
Why it matters: A melt‑and‑mix of these three ensures the sugars fully dissolve into the butter, creating a homogeneous batter that prevents sticky clumps.
Tip: Use a medium‑heat setting and stir constantly; a clear glaze prevents darkening. Once the mixture has melted, remove it from the heat and allow it to cool to room temperature.
Kitchen Hack: While the sugar mixture cools, start preparing the baking tin by greasing it firmly with the 170 g softened butter and lining it with baking paper. The smell of greased paper is a surefire sign you’re almost ready!
2. Build the Batter
What to do: Once the sugar‑butter mix has cooled, whisk in the vanilla paste. Then beat in the eggs one at a time, followed by the flour, grounded ginger, chopped stem ginger, yogurt, lime zest & juice, and a pinch of salt. Stir until the batter is smooth and evenly combined.
Why it matters: Adding the eggs gradually ensures emulsification and keeps the batter from curdling. Mixing the flour and the leavening together prior to adding the wet ingredients guarantees an even rise.
Pro Tip: Use a stand mixer with a paddle attachment for 30–60 seconds; this gives the batter a silky feel and integrates the ginger all the way. If you’re rolling by hand, whisk vigorously—don’t rush anyway.
3. Bake the Sponge
What to do: Pour the batter into the prepared tin, level the top with a spatula, and place it in the preheated oven (170 °C/150 °C fan). Bake for 40‑45 minutes, checking for doneness by inserting a skewer into the centre. Empty at a clean test.
Why it matters: A lower temperature (170 °C) keeps the cake from drying out while allowing the interior to set slowly for that silky, chewy crumb.
Classic Test: After 40 minutes, pause and stick a wooden skewer or toothpick in the center; pull out clean. If it comes out with wet batter, give it a few more minutes.
4. Heat‑Sauce & Cool
What to do: Remove the cake from the oven, drizzle the reserved stem‑ginger syrup over the surface while it’s still hot, then leave it inside the tin for 10 minutes. Afterwards, tip the cake onto a cooling rack (leaving the baking paper attached) and allow it to cool completely.
Why it matters: Drizzling on‑the‑spot ensures the syrup is absorbed, giving that glossy, sticky sweet finish. Cooling in the tin lets residual steam settle, giving the cake a crisp crust that separates gracefully when you slice.
Caution: Do not lift the tin until it has set; otherwise the cake will be fragile and could disassociate.
5. Craft the Cream Cheese Icing
What to do: In a bowl, whisk the softened butter and golden icing sugar together until light, airy, and fluffy—about 2 minutes. Gently stir in the cream cheese until fully incorporated, followed by the lime juice to taste. Once the icing is smooth, spoon it over the cooled cake. Finally, sprinkle grated crystallised ginger, lime zest, and extra ground ginger to crown each square.
Why it matters: Whisking the butter first creates air pockets, giving the icing a cloud‑like cushion. Adding the lime juice at the end brightens the glaze and balances the sweetness of the sugar.
Professional Tip: If the icing becomes too thick to spread, stir in a teaspoon of milk or heavy cream; if it’s runny, add a little more icing sugar for stiffness.
Now it’s time to slice into 16 bite‑oriented squares and serve—your Ginger Drizzle Traybake is ready to impress!
Serving Suggestions & Variations
Your traybake can fit into so many dining contexts. Below you’ll find ideas for serving, plating, and customizing flavor.
Serving Ideas
| Context | Presentation | Pairing |
|---|---|---|
| Afternoon Tea | Place in a tiered wooden box; offer a selection of teas (green, Earl Grey, a spicy chai). | Sweetened milk or vanilla crème. |
| Bake Sale | Individually wrap each square in wax paper, label with “Ginger Drizzle Traybake – 50 ¢”. Place on a bread box with a small decorative sign. | Pair with a tin of lemon‑infused sugar or sticky lemon bars. |
| Family Picnic | Round the square cakes; serve with a small bowl of fresh berries or apples. | Provide a small container of honey for drizzling. |
Colors and Garnish: The lime zest and extra ground ginger create a vibrant green flash that lingers in the eye. Add a dusting of powdered sugar or crushed gingerbread cookies for extra texture.
Variations
-
Spice Load‑Ups
Add a pinch of cinnamon, cardamom, or black pepper to the batter to deepen warmth. -
Citrus Swap
Use orange zest and juice instead of lime for a sweeter, warmer citrus tone. -
Nut Butter Mix‑In
Stir in 2 Tbsp almond butter or peanut butter into the batter for extra richness. -
Vegan Option
Replace the butter with coconut oil, use plant‑based cream cheese, and introduce flax “egg” for binding. -
Almond‑Glazed Twist
Melt 40 g almonds in a small pan, stir in 20 g brown sugar, pour over the cake before icing. -
Dessert Liquid
A splash of rum or bourbon (1 Tbsp) added to the batter can subdue sweetness and give a hint of warmth. -
Crunch Add‑On
Scatter chopped dark chocolate or crushed pretzel pieces into the batter for contrast.
These variations keep the base recipe flexible and cater to many palates.
Conclusion
From the first golden‑sweet swirl of butter and sugars to the final citrus‑bright, creamy glaze, every moment of this Ginger Drizzle Traybake with Cream Cheese Icing is guided by simplicity and flavor. Our easy‑to‑follow steps help you avoid common pitfalls—mixing, baking, and icing are all demystified—while the ingredient guide ensures you can swap and tweak with confidence.
Ready to impress friends, sale patrons, or your own taste buds? Grab your almond‑buttered tin, measure out the melty‑warm sugar combo, and indulge in a delicately sticky, wonderfully moist, and absolutely irresistible ginger‑laden treat. Remember, the best part of baking is sharing it; cue up a good cup of tea or a summer cool‑drink, and let these sweet, slightly spicy squares become the highlight of any gathering.
Happy baking! 🚀
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