Stem Ginger and Coconut Crumble Traybake.

Stem Ginger and Coconut Crumble Traybake.

These are absolutely delicious! Spicy, moist and slightly caramelised. The ground almonds add nuttiness, the desiccated coconut is sweet and beautifully perfumed. The crumble topping is almost a necessity in all of my bakes. The contrasting flavour and textures are absolutely delicious and addictive.

Equipment:

20x 30cm baking tray lined with baking paper.

For the crumble.

In a saucepan, put in,

-100g butter,

-100g caster sugar,

-100g plain flour,

-40g ground almonds,

-40g chopped pecans,

-40g desiccated coconut.

Cook stirring until the butter and sugar have melted.

Leave aside.

The syrup.

In a large saucepan, put in,

-250g butter,

-150g golden syrup,

-225g soft brown sugar,

-130g finely sliced stem ginger (and a couple tablespoons of ginger syrup),

-pinch of salt.

Cook, stirring, until the butter and sugar have melted.

Leave to cool for 5-10 minutes.

For the cake.

Use an electric mixer, beat,

-300g self raising flour,

-1tsp baking powder,

-1tsp ground ginger,

-4 eggs,

-1tsp vanilla bean paste,

-100ml milk.

Beat well to combine.

Stir through,

-the cooled syrup.

Pour into the prepared tin.

Bake 30 minutes.

Skewer should come out clean.

Leave to cool completely.