MARY BERRY GINGER TRAY BAKE RECIPES
MARY BERRY'S GINGER CAKE TRAYBAKE RECIPE - BBC FOOD
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
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 ...
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.
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- Remove the tray from the oven and leave for five minutes, then carefully transfer the muffins to a wire rack to cool. Store in an airtight container and eat within 24 hours.
JANE'S PATISSERIE RHUBARB CHEESECAKE RECIPE | EASY DESS…
From thehappyfoodie.co.uk
Prep: 30 minutes. Bake: 15–20 minutes. Set: 5–6+ hours. Lasts: 3+ days, in the fridge.
Crumble topping:
Preheat the oven to 200C/180C fan. Put all the ingredients into a bowl and rub the mixture together with your fingers until it resembles breadcrumbs. Spread the mixture onto a tray, and bake for 15–20 minutes, mixing occasionally, or until it starts to brown. Leave the mixture on the tray to cool while you make the rhubarb filling.
Rhubarb Filling:
Put the rhubarb into a heavy-based pan and sprinkle over the caster sugar, ground ginger and water. Cook the mixture over a medium heat for about 5–7 minutes while giving it a stir.
You want the rhubarb to soften and hold some shape, without becoming mushy. Strain the mixture of any excess liquid and leave the mixture to cool fully while you make the base.
Base:
Blitz the biscuits to a fine crumb in a food processor, or bash with a rolling pin in a bowl. Mix in the melted butter until combined and then press the mixture into the base of a deep, 20cm springform cake tin.
Cheesecake filling:
Put the soft cheese, icing sugar and vanilla into a bowl and whisk until smooth. Pour in the double cream and whisk again. (Alternatively, you can whip the cream separately to soft peaks, and then fold through the cream cheese mix.)
Add the rhubarb mixture and fold together carefully. Spread the mixture evenly over the biscuit base and then sprinkle over the baked crumble topping. Leave the cheesecake to set in the fridge for 5–6 hours, or preferably overnight.
Once set, carefully remove the cheesecake from the tin. Serve as it is, or with a drizzle of cream.
Customise:
You can use any crumble-related fruit for this cheesecake, such as apples, apples and blackberries, plums or cherries. Just prepare the fruit in the same way.
The ginger can be replaced with another spice such as cinnamon, nutmeg, vanilla, or even orange zest.
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