SMALL FOOD SCALE 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.

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