This straightforward traybake is impressed by one in every of our favorite brews – chai. Spiced with cinnamon, nutmeg and cardamom, this moist coconut sponge is the proper accompaniment to a cuppa

• Preparation and cooking time
  • Prep:25 minutes
  • Prepare dinner:25 minutes – 30 minutes
• Straightforward
• Cuts into 15 squares

• Freezable (un-iced)
• Vegetarian

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Elements

• 100ml vegetable oil, plus a little bit for greasing
• 300ml coconut milk (not low-fat) – if the cream has separated within the can, give it combine earlier than measuring
• 4 massive eggs
• 2 tsp vanilla extract
• 280g gentle brown gentle sugar
• 250g self-raising flour
• 75g desiccated coconut
• 1 tsp floor ginger
• 1 tsp floor cinnamon
• ¼ nutmeg, finely grated
• ¼ tsp floor cloves
• 10 cardamom pods, seeds eliminated and crushed utilizing a pestle and mortar
• 4 tbsp ginger syrup

For the topping and icing

• 3-4 tbsp coconut milk
• 140g icing sugar
• 2 balls stem ginger, finely chopped
• chopped pistachios and coconut flakes (elective)

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Methodology

• STEP 1

  Grease a 20 x 30cm baking tin with a little bit oil, and line the bottom and sides with baking parchment. Warmth oven to 180C/160C fan/gasoline 4. Measure the coconut milk and oil right into a jug. Crack within the eggs, add the vanilla and whisk with a fork to mix.

• STEP 2

  In a big bowl, combine the sugar, flour, coconut, spices and a pinch of salt. Squeeze any lumps of sugar by means of your fingers, shaking the bowl a couple of instances so they arrive to the floor. Pour within the moist components and use a big whisk to combine to a easy batter. Pour into the tin, scraping each drop of the combination out of the bowl with a spatula.

• STEP 3

  Bake on the center shelf of the oven for 25 minutes or till a skewer inserted into the center comes out clear. If there’s any moist combination clinging to it, bake for an additional 5 minutes, then examine once more. Depart to chill for 15 minutes within the tin, then switch to a wire rack and drizzle over the ginger syrup.

• STEP 4

  To make the icing, combine the coconut milk with the icing sugar till easy. Drizzle the icing over the cake in squiggles, then scatter with the chopped ginger, pistachios and coconut flakes, if utilizing. Eat heat or chilly. Will hold for 3 days in an hermetic container.