Jane Devonshire Recipes

Chestnut and Ginger Tray Bake Cake with Preserved Ginger and Lemon Icing

Jane says... I really hope that you can bake one of these cakes, bring it along and join me at Breast Cancer Haven's 'The Big Tea Cosy' event and help raise lots of money to support such a great cause. Thank you

I have designed this tray bake for the Haven's The Big Tea Cosy' event on1st – 7th February 2017 ( breastcancerhaven.org.uk ).

It’s based on cakes my nanny used to cook at this time of year, in that it's spicy, warming and I think a perfect accompaniment when having a good old fashioned cuppa. I hope you agree and that some of you can join us in drinking tea, eating cake all in aid of a great cause.


This cake is gluten free... But you can use ordinary self-raising flour if you want.  The flavour will be a little different but it will still be delicious. Note: If you want to do this please remove the baking powder from the recipe.

I use a hand whisk to make this cake but a good old fashioned wooden spoon like my nan use plus plenty of elbow grease works just as well...

Gas Mark 4 preheated


Large bowl

Baking tin 24cm x 24cm


Cooking time 20 minutes

Prep time 10 – 15 minutes


For the Cake:

200gm chestnut flour

2 teaspoon baking powder

1 tablespoon ground ginger

200gm softened unsalted butter

3 large eggs

200gm soft dark brown sugar

1 jar / 310gm of stem ginger in syrup - of which you will need

  • 2 tablespoons of the ginger syrup from the jar

  • 6 balls of stem ginger from the jar chopped

½ teaspoon salt


For the icing

350gm icing sugar

5 tablespoons lemon juice from bottle or fresh

2 tablespoons ginger syrup from jar

2 balls of stem ginger chopped

Lemon zest - optional to decorate.



  1. Butter and line tin with greaseproof paper, put oven on to gas mark 4.                                                                             

  2. Cream the butter and sugar together until light and fluffy.                                                   

  3. Add the eggs one-by-one. If the mixture starts to curdle add a tablespoon of the flour into it and continue beating.                  

  4. Combine the chestnut flour, baking powder, ground ginger and salt in a bowl.                                                           

  5. I add this to the mixture in 3 – 4 lots sifting it in from high up to get as much air into the cake as possible.                                         

  6. Add the chopped ginger and ginger syrup and fold into cake mixture.                                                                            

  7. Put into cake tin and smooth top. Place in middle shelf of oven for approx. 20 minutes until raised and cooked through. Then gently pierce with a skewer. If it comes out clean... It's ready!                                                         

  8. Remove from oven and whilst cooling make icing. I like to ice this cake when warm so the icing melts into the cake a little.                              


  1. Sift icing sugar into a large bowl.                                         

  2. Combine lemon juice and ginger syrup and add to icing sugar. You may need to slightly adjust quantity. The icing should be a little runny not stiff.                                              

  3. Pour over cake whilst in tin.

To serve

Leave cake to cool remove from tin and baking paper and cut into squares.

© 2016 Jane Devonshire

All Rights Reserved


Website designed by:

Phil Howard-Jones - One2OneWebsiteDesign.co.uk 

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