I find it hard to think about bakes that are easier and more handy than a good traybake. So versatile, they can be chopped into huge chunks or dainty slices if more portions are needed. Most of my traybake recipes are really speedy bakes too. This recipe for Tropical Ginger Traybake takes just 25 minutes in the oven and less than 15 minutes to prepare beforehand. I made this tropical ginger traybake this week as I was hosting our WI committee meeting on Tuesday and thought we needed sustenance to get through. Consequently, it went down very nicely!
As we are still trying to increase the amount of protein that Millie intakes, I threw a handful of oats in at the last minute. The result was great- I love the slightly chewy texture. If you do not have any crushed pineapple, finely chopped pineapple will do just nicely too. You will see from the picture above that my bake is really crumbly, probably due to my impatience cutting it up within 15 minutes of getting out of the oven.
TROPICAL GINGER TRAYBAKE
| Serves | 8+ |
| Prep time | 15 minutes |
| Cook time | 25 minutes |
| Total time | 40 minutes |
| Meal type | Dessert, Snack |
| Misc | Child Friendly, Freezable, Serve Cold |
| Occasion | Barbecue, Casual Party |
INGREDIENTS
- 150g Butter
- 150g Demerara Sugar
- 4 tablespoons Golden Syrup
- 250g Self-Raising Flour
- 1 teaspoon Baking Powder
- 50g Porridge Oats
- 4 teaspoons Ground Ginger
- 3 Medium Eggs (Beaten)
- 50g Sweetened Desiccated Coconut
- 200g Tinned Crushed Pineapple
NOTE
Also great with a handful of chopped nuts added or lemon icing drizzled over the top
DIRECTIONS
| 1. | |
| Preheat the oven to 170C and line a traybake tin with baking parchment | |
| 2. | |
| IN a medium pan, melt the butter and add the sugar and syrup. Stir through while heating until the sugar has completely melted. Do not allow to boil over – it should just start gently bubbling when you are ready to take it off the heat. Leave to cool slightly for 2-3 minutes | |
| 3. | |
| In a large mixing bowl, stir together the flour, baking powder, ginger and porridge oats | |
| 4. | |
| Add the melted butter mixture and the beaten eggs. Stir through gently until just combined | |
| 5. | |
| Add the pineapple and coconut and fold in gently | |
| 6. | |
| Pour the mixture into the tin and bake for 25 minutes. The cake should just be turning dark golden on top and a skewer should come out clean when testing to see if it is done | |
| 7. | |
| Leave to cool for as long as you can bare. You may wish to decorate with some runny icing zig-zagged on top | |
Love the look and sound of your tropical traybake Helen! I have never baked with pineapple before as hubby isn’t keen (to say the least) but it sounds so good. Perhaps a tropical bake for coffee with the girls could be in order. 🙂 x
Thanks so much for featuring my donuts! I’m so pleased you liked them! I’m just about to link up an entry for this week. I’d love to see your traybake over at #TreatPetite if you’d like to link up
Lovely round up Helen. Kat’s doughnuts look delicious….. She always has an amazing eye for detail! xx
Those doughnuts did look delicious – good choice for Bake of the week Helen.
I love making a traybake – and I love the flavours you have used in yours x
This sounds lovely and would distract me from the dark winter nights
Not being a fan of pineapple I’d have to leave that out but otherwise this sounds so tasty. Love the simplicity of tray bakes