Easy traybake is fragrant with warming spices
100ml/31/ oz vegetable oil, plus a
little for greasing 300ml/ 2pt coconut milk (not low-fat) – if the cream has separated in the can, give it a good mix before measuring 4 large eggs 2 tsp vanilla extract 280g/10oz light brown soft sugar 250g/9oz self-raising four 75g/21/ desiccated coconut 1 tsp each ground ginger and cinnamon nutmeg, fnely grated 4 tsp ground cloves 10 cardamom pods, seeds removed and crushed using a pestle and mortar 4 tbsp ginger syrup FOR THE TOPPING AND ICING 3-4 tbsp coconut milk 140g/5oz icing sugar 2 balls stem ginger, fnely chopped chopped pistachios and coconut
fakes (optional) 1 Grease a 20 x 30cm baking tin with a little oil, and line the base and sides with baking parchment. Heat oven to 180C/160C fan/gas 4. Measure the coconut milk and oil into a jug. Crack in the eggs, add the vanilla and whisk with a fork to combine. 2 In a large bowl, mix the sugar, four, coconut, spices and a pinch of salt. Squeeze any lumps of sugar through your fngers, shaking the bowl a few times so they come to the surface. Pour in the wet ingredients and use a large whisk to mix to a smooth batter. Pour into the tin, scraping every drop of the mixture out of the bowl with a spatula. 3 Bake on the middle shelf of the oven for 25 mins or until a skewer inserted into the middle comes out clean. If there is any wet mixture clinging to it, bake for a further 5 mins, then check again. Leave to cool for 15 mins in the tin, then transfer to a wire rack and drizzle over the ginger syrup. 4 To make the icing, mix the coconut milk with the icing sugar until smooth. Drizzle the icing over the cake in squiggles, then scatter with the chopped ginger, pistachios and coconut fakes, if using. Eat warm or cold. Will keep for 3 days in an airtight container. PER SQUARE 340 kcals • fat 16g • saturates 7g • carbs 44g • sugars 31g • fbre 2g • protein 4g • salt 0.2g
EASY GLUTEN
FREE
MAKES 2 cups PREP 2 mins COOK 5 mins
Heat 2 mugs of milk (I often use almond milk) in a saucepan over a very low heat. Empty the contents of 2 English Breakfast tea bags into the pan, then add 6 cracked cardamom pods, cinnamon stick, a grating of fresh nutmeg and 2 cloves.
Sweeten with 2-4 tsp light brown soft sugar (chai tea should be sweet, but use less if you like), then leave to infuse, but not boil, for 10 mins. Strain into mugs and enjoy. PER CUP 100 kcals • fat 3g • saturates 2g • carbs 13g • sugars 11g • fbre none • protein 5g • salt 0.2g