MARY BERRY GINGER CAKE RECIPES

Steps:

• Lightly grease the cake tin and line the bottom with baking parchment.
• Combine all the cake ingredients in a large bowl. Mix well until thoroughly blended. Turn into the prepared cake tin and level the surface.
• Bake in a preheated oven at 180°C (160°C fan, Gas 4) for about 50 minutes until the cake is well risen, firm to the touch, and beginning to shrink away from the sides of the tin.
• Leave the cake to cool in the tin for a few minutes. Turn out on to a wire rack, peel off the lining paper, and leave to cool completely.
• Make the topping: mix together the cheese, honey, and lemon juice. Spread on top of the carrot cake and sprinkle the walnuts over the top. Store the cake in the refrigerator until ready to serve.

Steps:

• To make the marinade, measure all the ingredients into a dish and mix well.

  Trim any sinew from the fillet and discard. Sit the fillet in the marinade, season with salt and black pepper and turn to coat until all the fillet is covered. Leave to marinate for a few hours in the fridge.

  Preheat the oven to 220°C/200°C fan/Gas 7 and line a small roasting tin with non-stick baking paper.

  Removed the fillet from the marinade (reserving the marinade to use later) and sit it in the roasting tin. Roast in the oven for 25–30 minutes, until golden brown and cooked through.

  Remove the fillet from the roasting tin and set aside on a board to rest. Cover with foil and leave for 5 minutes before carving.

  Place the reserved marinade in a small saucepan and place over a medium heat. Bring to a simmer, stirring occasionally.

  Carve the pork into slices and arrange on a platter. Pour the hot marinade over the top and scatter with the spring onions, red chilli and coriander. Serve with rice or noodles.

  Mary’s tips:

  Can be marinated up to 8 hours ahead. if serving cold can be roasted up to 4 hours ahead.

  Freezes well raw in the marinade.