Prepare to embark on a culinary journey that will transform your kitchen into a warm, aromatic haven of deliciousness! Mary Berry's Gingerbread Cake is not just a dessert; it's a magical experience that combines rich, comforting spices with a moist, tender crumb that will have everyone begging for seconds. Whether you're a baking novice or a seasoned pro, this recipe promises to deliver a showstopping treat that's guaranteed to impress your family and friends.
Prep Time: 20 mins
Cook Time: 1 hrs
Total Time: 1 hrs 20 mins
Cuisine: British
Serves: 10 servings
Ingredients
- 225g unsalted butter
- 225g dark brown sugar
- 225g golden syrup
- 300g plain flour
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 4 large eggs
Instructions
- Preheat your oven to 160°C (320°F) and grease a 20cm (8-inch) square cake tin or line it with baking parchment to prevent the cake from sticking.
- In a medium saucepan, combine 225g of unsalted butter, 225g of dark brown sugar, and 225g of golden syrup. Place the saucepan over low heat and stir gently until the butter and sugar have melted and the mixture is smooth. Remove from heat and allow it to cool slightly.
- While the butter mixture is cooling, sift together 300g of plain flour, 2 teaspoons of ground ginger, 1 teaspoon of ground cinnamon, and 1 teaspoon of baking powder into a large mixing bowl. This will help to aerate the flour and evenly distribute the spices and baking powder.
- In a separate bowl, crack the 4 large eggs and whisk them lightly until combined.
- Once the butter mixture has cooled slightly, gradually add the whisked eggs to the mixture, stirring continuously to prevent the eggs from scrambling.
- Slowly pour the butter and egg mixture into the bowl of dry ingredients. Using a wooden spoon or a spatula, gently fold the mixture together until just combined. Be careful not to overmix; a few lumps are perfectly fine.
- Pour the batter into the prepared cake tin, smoothing the top with a spatula to ensure even baking.
- Place the cake tin in the preheated oven and bake for approximately 1 hour, or until a skewer inserted into the center of the cake comes out clean. Keep an eye on the cake towards the end of the baking time to prevent it from over-baking.
- Once baked, remove the cake from the oven and allow it to cool in the tin for about 10 minutes. Then, transfer the cake to a wire rack to cool completely.
- Once cooled, you can serve the gingerbread cake as is, or dust it with icing sugar for a decorative touch. Enjoy your delicious Mary Berry's Gingerbread Cake!
Tips
- Ingredient Temperature Matters: Ensure your eggs are at room temperature for better integration with the butter mixture.
- Don't Overmix: When combining wet and dry ingredients, mix just until combined. Overmixing can lead to a tough, dense cake.
- Check for Doneness: Use the skewer test to ensure your cake is perfectly baked. A clean skewer means your cake is ready.
- Cooling is Crucial: Allow the cake to cool in the tin for 10 minutes before transferring to a wire rack to prevent breaking.
- Storage Tip: This cake actually gets more flavorful over time. Store in an airtight container for up to 5 days to let the spices develop their full potential.
- Serving Suggestion: For an extra touch of elegance, dust with powdered sugar or serve with a dollop of whipped cream.
- Spice Adjustment: Feel free to adjust the ground ginger and cinnamon to suit your taste preferences.
Nutrition Facts
Calories: 520kcal
Carbohydrates: 65g
Protein: 6g
Fat: 27g
Saturated Fat: 16g
Cholesterol: 135mg
