Super-sticky tray cake - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Super-sticky tray cake By You Magazine - May 26, 2019 This sticky tray cake gets its flavour from stem ginger, muscovado sugar and a glug of Guinness – perfect served with a hot cup of tea. Chris Alack MAKES 1 X 20CM-22CM CAKE 125ml unsalted butter, melted, plus extra for the tin 175g dark muscovado sugar 150ml Guinness 3/4 tsp bicarbonate of soda 200g self-raising flour 1 tsp ground ginger 1 tsp ground cinnamon 2 medium eggs 100g golden caster sugar 4-5 knobs stem ginger, plus 2 tbsp ginger syrup from the jar 1. Preheat the oven to 180C/160Cfan/ gas 4 and butter a 20cm-22cm square baking tin (such as a brownie tin). 2. Place 125g of the muscovado sugar in a small pan with the Guinness and slowly bring to the boil, working out any lumps with the back of a spoon. Remove from the heat and stir in the bicarbonate of soda, which will cause the mixture to fizz up. 3. Sift the flour, ground ginger and cinnamon into a large bowl. In another whisk together the eggs, remaining muscovado sugar, caster sugar and melted butter, then slowly beat this into the flour mixture. 4. Fold in the beer mixture in two goes, then finely chop and add 2 knobs of ginger. Transfer this to the prepared tin and bake for 30-35 minutes until it is just firm to the touch (the centre may sink slightly which is par for the course for a gooey cake). Run a knife around the edges of the cake then drizzle the syrup over the top. Finely slice the remaining ginger and use to decorate. Cover with clingfilm then set aside to cool, ideally overnight. Cut into squares to serve. SERVING IDEA The cake is also delicious warm. A good red fruit compote and clotted cream on the side turn it into a pudding. Recipe by Annie Bell. Food styling by Clare Lewis. Styling by Sue Radcliffe. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved