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Ingredients

Directions

1. Preheat the oven to 180°C/fan 160°C/gas mark 4. Grease and line a rectangular tin (I always use my swiss roll tin for traybakes).
2. Put all the traybake ingredients into a large mixing bowl and beat until well blended, ensuring you periodically scrape down the sides.
3. Turn the mixture into the prepared tin and level with a spatula.
4. Bake for 35-40 minutes, or until the cake has shrunk from the sides and springs back when pressed lightly with your fingertips.
5. Leave to cool for a few minutes before turning out onto a wire rack and removing the baking parchment. As I mentioned before this cake actually improves with freezing, at this point (i.e. un-iced) wrap the cake in clingfilm and pop in the freezer.
6. Make the icing by mixing all the ingredients in a bowl, adding a little water or milk to get the right consistency. Pour over the cooled traybake, spreading gently with a small palette knife.
7. Decorate with either chopped stem ginger or the crushed amber sugar crystals and lime zest.   

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