Light and Soft Ginger Cake Traybake
A light, moist and fluffy ginger flavoured sponge, perfectly balanced with a flaked almond topping.
Equipment
1 Baking tray large or a Roasting tin. I used 30 x 25 cm with a depth of at least 2cm
Ingredients
For the sponge
- 400 g Butter (softened or margarine)
- 500 g Caster Sugar
- 3 tbsp Ground Ginger
- 6 lrg Eggs
- 520 g Plain Flour
- 3 tsp Baking Powder
- 200 g Plain Greek Yoghurt
- 50 g Flaked Almonds
- 3 tbsp Vegetable Oil
Instructions
- Grease and line your baking tray with baking paper, leaving enough so that it overhangs the baking tray. Heat the oven at 160°c fan/180c/350f/gas 4.
- Cream the butter and sugar in with your electric mixer for 3 minutes, until pale and creamy. Add the eggs one at a time whilst mixing.
- In a separate bowl, mix the flour, ground ginger and baking powder. Pour half of this into your egg mixture and mix until combined. Pour in the greek yoghurt and oil, mix again, and then add the remaining flour.
- Spoon the batter into your tray and smooth out evenly. Top with flaked almonds.
- Bake for 50 minutes or until the sponge is cooked. Test the centre with a long sharp knife or skewer, if it comes out clean it's done. Leave to cool in the tin.
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I used one baking tray for a taller sponge 30 x 25 cm with a depth of 2cm but you can easily spread them out over two small baking trays.
For the sponge, use a full-fat creamy greek yoghurt for best results. Alternatively you could use creme fraiche or coconut cream. If the alternative you are using is quite runny you may need to cook the cake for longer.
Nutrition
Serving: 22gCalories: 418kcalCarbohydrates: 52gProtein: 5gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 50mgSodium: 219mgPotassium: 84mgFiber: 1gSugar: 28gVitamin A: 558IUVitamin C: 0.01mgCalcium: 70mgIron: 2mg
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