If you crave cake but don’t want anything too sweet, a ginger cake may be a good option. They are loved for their sticky texture and spiced flavor but can be hard to master. Luckily, Mary Berry’s recipe is super easy with more than 60 five-star ratings on BBC Good Food.
The recipe notes said: “This delicious, traditional cake is so moreish – when testing this recipe, we couldn’t eat it fast enough. It’s sticky but light in texture, but not too dense.”
In this brand-new collection of 120 recipes, Mary Berry shares her tips and tricks from a lifetime of culinary knowledge. The book, *Mary Makes it Easy: The new ultimate stress-free cookbook*, is now available for just £14.
Ingredients:
* 225g self-raising flour
* One teaspoon of baking soda
* Two tablespoons of ground ginger
* One teaspoon of ground mixed spice
* 100g butter, diced
* 100g black treacle
* 100g golden syrup
* 100g light muscovado sugar
* One free-range egg, beaten
* 275ml full-fat milk
Method:
1. Start by preheating the oven to 180C or 160C Fan before lining a 30x23x4cm traybake tin with parchment paper.
2. Then, mix the flour, baking soda, ginger, and mixed spice in a large bowl until evenly distributed.
3. Gently heat the butter, treacle, syrup, and sugar together in a small saucepan until the butter has melted before setting it aside to cool.
4. Pour the butter mixture into the dry ingredients, add the egg, and mix together with a wooden spoon.
5. Gradually pour in the milk and further beat the batter until nice and smooth.
6. Pour the mixture into the tin and bake for about 35 minutes or until dark and springy to the touch.
7. Leave to cool in the tin for 10 minutes, then remove from the tin and place on a wire rack to cool completely.
