Mary Berrys Ginger Treacle Spiced Tray Bake Recipes
GINGER AND TREACLE SPICED TRAYBAKE
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
Categories Cakes and baking
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'S GINGER & TREACLE SPICED TRAY BAKE RECIPE
Recipe Source: Mary Berry This cake is so delicious. The cake itself is so moist and mildly spiced with candied ginger. If you have you can use stem ginger too.
Provided by Aarthi
Categories Dessert
Time 45m
Number Of Ingredients 16
Steps:
- Preheat oven to 180 degree C. Line a square pan with parchment paper and set aside.
- Take butter, sugar, treacle in a bowl and whisk till smooth.
- Add egg and mix well.
- Add in baking powder, salt, spices and mix well.
- Add in milk and mix well.
- Add in flour and fold gently.
- Add candied ginger and mix gently.
- Spoon it into the baking pan and bake for 25 to 35 mins. Remove and cool completely.
- Mix icing sugar with milk or water and pour this over the cooled cake.
- Top with chopped ginger.
- Slice and serve.
Nutrition Facts : Calories 193 kcal, Carbohydrate 28 g, Protein 1 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 48 mg, Sodium 87 mg, Fiber 1 g, Sugar 27 g, ServingSize 1 serving
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- 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.
- 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.
- 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 center and is beginning to shrink away from the sides of the tin.
- 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.
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- Cut a rectangle of non stick baking parchment to fit the base and sides of a 30 x 23 x 4 cm (12 x 9 x 1 ½ inches) traybake tin or roasting tin. Grease the tin and then line with the paper, pushing it neatly into the corners of the tin.
- Measure all the ingredients for the traybake into a large bowl and beat well for about 2 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.
- 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 pre-heated oven for about 35-40 minutes 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.
- 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.
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