January is in full swing now and 2014 has not had the best start for us, with the lost of my dear Grandmother one week ago today. She had been diagnosed with terminal cancer last year but her condition had suddenly deteriorated so quickly in recent weeks.
Yet it seems that she has gone too soon. I will remember my Grandmother as someone who was brimming with life, laughter and generosity. I am so grateful that she got to meet my daughter. But I know she will be watching over all of her children, grandchildren and great-grandchildren.
I have not been in the kitchen baking this year and how I miss it, I find it so relaxing and comforting! And comfort is exactly what I need at the moment, and these ginger and treacle squares will do just that! They are packed full of flavour, a deep warming flavour with all the spices, ginger and treacle. They are like gingerbread men in a cake The orange icing gives the spices and extra lift , they are the ultimate comfort food perfect with a cup of tea.
Ingredients
- 225g margarine, softened
- 175g light muscovado sugar
- 200g black treacle
- 300g self-raising flour
- 2 tsp baking powder
- 1 tsp ground mixed spice
- 1 tsp ground allspice
- 1 tsp groung ginger
- 4 free-range eggs
- 4 tbsp milk
For the icing
- 150g icing sugar, sieved
- Juice from one orange
Preparation method
- Grease and then line a 12 x 9 in rectangle baking tin with the parchment paper.
- Preheat the oven to 160C.
- Measure all the ingredients for the traybake into a large bowl and beat well for about two minutes until well blended.
- Turn the mixture into the prepared tin, and level the top gently with the back of the spatula.
- Bake in the preheated oven for about 35-40 minutes, or until the traybake springs back when pressed lightly with a finger in the centre and is beginning to shrink away from the sides of the tin. Allow the traybake to cool a little, then remove the cake from the tin by easing the paper away from the sides of the tin. Turn onto a cooling rack, remove the lining paper and leave to cool completely.
- To make the icing, mix the icing sugar and juice together in a small bowl until smooth and a spreading consistency. Pour the icing over the cake, spread gently to the edges with a small palette knife.
- Allow the icing to set before slicing the traybake to serve.
- This cake keeps really well in an airtight tin, and actually improves over the first 2-3 days.
Happy baking,
Bácáil with Love (Bake with Love)
Bácáil with Love 