This recipe is full of my two favourite ingredients; coriander and garlic. My masala is unconventional as I use chicken stock to make my sauce but you can substitute it for water, although it won’t taste as good.
This is one of my favourite tray bake cake recipes. I love the flavour of ginger and the black treacle makes it go all sticky and gooey. It tastes best after a few days and will keep well in an airtight container for up to a week after baking.