User Review
3.09 (11 votes)

Ginger squares

Serves these ginger cake squares for a healthier afternoon tea or mid morning treat.

Serves Makes 24

Prep Time 10 min + cooling

Cooking Time 35 min


For the sponge

    • 125g low-fat spread
    • 90g soft brown sugar
    • 300g wholemeal flour
    • 2tsp baking powder
    • 1tsp ground allspice
    • Zest 1 lemon
    • 1tsp ground ginger
    • 150g apple sauce (we used Colman’s)
    • 40g rolled oats

For the topping

  • 1tbsp low-fat spread
  • 60g icing sugar
  • 1tsp ground ginger
  • 1tbsp runny honey
  • 40g crystallised ginger, chopped


  1. Heat the oven to 180ºC/fan 160°C/gas 4. Line a 20x30cm baking tin with baking paper.
  2. In a large bowl, whisk all the sponge ingredients together with 2tbsp water until combined and smooth. Spoon the mixture into the prepared baking tin. Bake for 30–35 min until a skewer inserted into the centre comes out clean. Set aside.
  3. When the sponge is just about ready, make the topping. Put all the ingredients (except for the crystallised ginger) in a pan, add 2tsp water and stir over a medium-low heat until combined. Allow the mixture to bubble, then remove the sponge from the oven and quickly pour over the hot topping and brush over the surface. Cool in the tin for 15 min, then transfer to a wire rack to cool completely.
  4. Sprinkle the ginger over the sponge, then cut into 24 equal squares.

Nutrition per serving

Read more on how we calculate nutrition.
101kcal 1.8g 2.2g 0.5g 1.8g 10.3g 0.2g 15mg 19.8g 0.8mg

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