Make Mary Berry’s warming spiced ginger cake in less than one hour – recipe09/25/2023
Shop-bought cakes never taste as good as homemade versions, especially when it comes to spiced ginger bakes.
Combined with thick black treacle, stem ginger and mixed spices, this Mary Berry recipe is ideal for a warming tea-time treat alongside a hot cup of tea.
Not only does it require a simple mixture of cupboard ingredients but also can be made days – or even months in advance.
According to Mary Berry, the traybake can be baked two days ahead of time or up to two months prior and kept in the freezer.
If cooked this way, she recommended leaving the icing until just before serving to ensure it remains at its best.
READ MORE: Princess Kate’s go-to pizza recipe she loves to make with her three children
For the cake:
- 225g (8 oz) butter, softened
- 175g (6 oz) caster sugar
- 225g (8 oz) black treacle
- 300g (11 oz) self-raising flour
- Two teaspoons of baking powder
- One teaspoon of ground mixed spice
- One teaspoon of ground allspice
- Four eggs
- Four tablespoons milk
- Three bulbs stem ginger from a jar, finely chopped
- 75g (3 oz) icing sugar, sifted
- Two tablespoons of stem ginger syrup from the jar
- Two bulbs of stem ginger, finely chopped
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Preheat the oven to 180C/fan 160C, then line a small roasting tin about 30x23cm with greased foil.
Measure all the ingredients for the cake into a large bowl and beat well for about two minutes until well blended. Always use a sieve for the flour to avoid a lumpy mixture and add any liquid in small amounts at a time for the silkiest texture.
Pour the prepared batter into the lined tin and spread gently to even it out, then bake in the oven for 40 minutes.
Remove the cake from the oven and allow it to cool a little before lifting it, along with the foil case, from the tin completely. Do not allow the cake to cool completely before making the frosting.
To make the icing, mix together the sieved icing sugar and syrup. Pour over the cake while still warm, and sprinkle with the chopped stem ginger, or, if preferred, dust with more sifted icing sugar.
According to Mary Berry, the cake is ideal as a standby for Christmas and pairs wonderfully with mulled wine.
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