Dark Spiced Ginger Curd Traybake with Cream Cheese Frosting

Cooking Method

1. Preheat Oven
   Preheat to 160°C (fan) / 190°C / 375°F. Grease and line a 2lb loaf tin.

2. Make the Cake Batter
   Mix the bicarbonate of soda into the warm water and set aside.
   Beat the eggs and sugar.
   Mix in the syrup and then the oil and bicarb mix. Fold in the dry ingredients.

3. Bake
   Pour into the loaf tin. Bake for 50-60 minutes or until a skewer comes out clean. Cool for 10 mins in the tin, then transfer to a wire rack.

4. Make the Frosting
   Beat butter until pale and smooth, then add icing sugar and vanilla. Mix in the cream cheese.

5. Assemble
   Spread cream cheese frosting over the cooled cake.
   Dollop ginger curd on top and swirl gently with a skewer or knife for a marbled effect.

6. Decorate (Optional)
   Sprinkle with chopped crystallized ginger, toasted pecans, or a dusting of cinnamon.