Spiced Tray Bake
Spiced Tray Bake mixed in one bowl — dry side, wet side, fold, and into the Loopware container. One shelf, one temperature, and a skewer tells you when it's done.
Ingredients
- — All in —
- 310 g plain flour, spooned level
- 200 ml sugar, spooned level
- 130 ml butter, cut into small pieces
- 190 g egg, whole in shell (soft-medium boiled) or cracked in last minutes
- 1 tsp vanilla extract, poured from a measuring jug
- 4 g ground cinnamon, spooned level
- 2 g ground ginger, spooned level
- 2 tsp baking powder, spooned level
- 3.7 g salt (about ½ tsp), spooned level
- — Container prep —
- A little extra butter for the container and a little flour for dusting it, kept nearby
Method
- Heat the oven to 180 °C (fan 160 °C). Butter the container, base and sides, then dust it with flour and tip out what does not stick — on stainless, butter alone will not let a bake go.
- Whisk the dry side together in a bowl: plain flour, sugar, vanilla extract, ground cinnamon, ground ginger, baking powder and salt.
- Whisk the wet side together in a jug: butter and egg — until even.
- Pour the wet into the dry and fold until just combined — streaks gone, no more. Scrape into the 1.6 L container and level.
- Onto the middle shelf, and set a timer for 74 minutes. Don't open the oven before it goes off.
- When the timer goes off, test the middle with a skewer: out clean or with a few moist crumbs is done. Wet batter on it? Set a timer for 11 more minutes.
- Out of the oven (cloth or oven gloves). Rest in the container for 10 minutes, then run a palette knife or thin spatula right around the sides (and under the corners) to loosen it, then turn it out. Keeps 3 days covered, or freezes in slices.
Heat
| Stage | Heat into the pan | Induction hob (settings 1–9) | Portable induction hob | What to look for |
|---|---|---|---|---|
| Bake — one shelf, one temperature | oven at 180 °C (fan 160 °C) | — | — | bubbling at the edges; golden on top, not dark |
| Reheat from the fridge | oven at 160 °C (fan 140 °C), or a gentle hob | about 5 of 9 if reheating on the hob | level 2 if reheating on the hob | steaming hot right through |
Hob settings are not standard — the same number means different heat on different hobs. The power figures show how hard the pan is actually being heated. The settings shown are for a typical fitted induction hob with settings 1–9, and for a plug-in portable induction hob with power settings. Go by what you see in the pan, then remember the setting that gave it on your own hob.
Cook’s checks
- A skewer from the middle comes out clean or with a few moist crumbs; the edges pull from the sides.
- Wet skewer at the timer: 11 more minutes. Top browning too fast: move the shelf down a rung.
- Cook with the cooking lid loose or vented; never heat with a friction-fit storage lid sealed. Container and lid get very hot — cloth or oven gloves.
- Test Kitchen recipes are created by our recipe creation team and are awaiting our kitchen team to capture the recipe's visual representation.
Nutrition
| Serving | Calories | Protein | Fat | Saturates | Carbohydrate | Sugars | Fibre | Salt / sodium |
|---|---|---|---|---|---|---|---|---|
| 1 serving | 381 kcal | 7 g | 16 g | 9.2 g | 52 g | 21.7 g | 1.8 g | 0.4 g sodium (0.9 g salt) |
Nutrition information is provided for general reference only. Values are estimates based on typical ingredient data and will vary with brands, cuts, portion sizes and preparation. They are not intended as precise nutritional, dietary or medical guidance.