MARY BERRY GINGER TRAY BAKE RECIPES

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MARY BERRY'S GINGER CAKE TRAYBAKE RECIPE - BBC FOOD



Mary Berry's ginger cake traybake recipe - BBC Food image

Make this ginger cake traybake in advance and you can freeze it before adding the icing - in fact freezing improves the taste.

Provided by Mary Berry

Prep Time 30 minutes

Cook Time 1 hours

Yield Makes 15-20 slices

Number Of Ingredients 13

225g/8oz margarine, softened
175g/6oz light muscovado sugar
200g/7oz black treacle
300g/10oz self-raising flour
2 tsp baking powder
1 tsp ground mixed spice
1 tsp ground allspice
4 free-range eggs
4 tbsp milk
3 pieces stem ginger from a jar, finely chopped
75g/2½oz icing sugar, sieved
3 tbsp stem ginger syrup from the jar
3 pieces stem ginger from a jar, chopped coarsely

Steps:

  • Cut a rectangle of non stick baking parchment to fit the base and sides of a 30x23x4cm/12x9x1½in traybake tin or roasting tin. Grease the tin and then line with the paper, pushing it neatly into the corners of the tin.
  • Preheat the oven to 160C/325F/Gas 3.
  • Measure all the ingredients for the traybake into a large bowl and beat well for about two minutes until well blended. A hand-held electric mixer is best for this but of course you can also mix it by hand with a wooden spoon. (Treacle can be difficult to weigh accurately as it tends to stick to the scale pan. Weighing the treacle on top of the sugar overcomes this problem.)
  • Turn the mixture into the prepared tin, scraping the sides of the bowl with a plastic spatula to remove all the mixture. Level the top gently with the back of the spatula.
  • Bake in the preheated oven for about 35-40 minutes, or until the traybake springs back when pressed lightly with a finger in the centre and is beginning to shrink away from the sides of the tin. Allow the traybake to cool a little, then remove the cake from the tin by easing the paper away from the sides of the tin. Turn onto a cooling rack, remove the lining paper and leave to cool completely.
  • To make the icing, mix the icing sugar and syrup together in a small bowl until smooth and a spreading consistency. Pour the icing over the cake, spread gently to the edges with a small palette knife and sprinkle with the chopped stem ginger to decorate.
  • Allow the icing to set before slicing the traybake to serve.

MARY BERRY ROASTING TIN THAI SALMON RECIPE | BBC2 SIMPLE ...



Mary Berry Roasting Tin Thai Salmon Recipe | BBC2 Simple ... image

This Thai-inspired roasting tin salmon dish from Mary Berry's BBC2 series Simple Comforts is packed with flavour and makes for a deliciously healthy meal.

Provided by Mary Berry

Yield Serves 6

Number Of Ingredients 1

Steps:

  • 1. Preheat the oven to 220C/ 200C fan/ Gas 7.

    2. Measure the coconut milk, Thai paste, chilli, garlic, ginger, lime juice and fish sauce into a small bowl. Mix well and season with salt and pepper.

    3. Scatter the cauliflower florets, peppers and shallots into a large roasting tin or an ovenproof dish. Add a tablespoon of the oil and mix well, then pour over half the sauce, season and drizzle over the honey. Roast in the oven for about 12–15 minutes until the vegetables are starting to brown.

    4. Toss the courgettes in the remaining oil and add them and the salmon to the tin. Spoon over the remaining sauce, then roast for a further 10 minutes until the salmon flesh is opaque pink and is just cooked.

    5. Sprinkle over the Thai basil or coriander and serve with some steamed rice.

    Get your copy of Mary Berry’s essential new guide to comfort cooking, with over 120 delicious, foolproof recipes:

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