{"id":8618,"date":"2023-09-11T15:19:25","date_gmt":"2023-09-11T15:19:25","guid":{"rendered":"https:\/\/crynfiction.com\/?p=8618"},"modified":"2023-09-11T15:19:25","modified_gmt":"2023-09-11T15:19:25","slug":"mary-berrys-gingerbread-cake-is-totally-moreish-and-delicious","status":"publish","type":"post","link":"https:\/\/crynfiction.com\/everyday-meals\/mary-berrys-gingerbread-cake-is-totally-moreish-and-delicious\/","title":{"rendered":"Mary Berry’s gingerbread cake is totally ‘moreish’ and ‘delicious’"},"content":{"rendered":"
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Supermarket shelves and bakeries everywhere are absolutely stacked with tasty cakes.<\/p>\n
However, there is something very rewarding – not to mention fun – about whipping up your own desserts.<\/p>\n
For the ultimate Monday or mid-week treat, why not try baking one of Mary Berry’s yummy cakes?<\/p>\n
Granny’s gingerbread, available at BBC Food, takes less than half an hour to prepare so won’t have you slaving away in the kitchen all day.<\/p>\n
The recipe makes 24 pieces, meaning it’s perfect for when you’ve got the kids and grandkids round or you’re hosting a party.<\/p>\n
READ MORE: <\/strong> ‘Easy’ vanilla mug cake takes just two minutes to make<\/strong><\/p>\n <\/p>\n The five-step method is super simple, so might be a cooking endeavour to get the little ones involved in.<\/p>\n Many of the ingredients budding bakers will have at home, so it’s not a cake that will break the bank.<\/p>\n Mary Berry said: “This delicious, traditional cake is so moreish \u2013 when testing this recipe, we couldn\u2019t eat it fast enough! It\u2019s sticky but light in texture, not too dense.”<\/p>\n Don’t miss… <\/strong> Ingredients<\/strong><\/p>\n We use your sign-up to provide content in ways you’ve consented to and to improve our understanding of you. This may include adverts from us and 3rd parties based on our understanding. You can unsubscribe at any time. More info<\/p>\n Method<\/strong><\/p>\n <\/strong>1. Preheat the oven 180C\/160C Fan\/Gas 4. Line a 30x23x4cm\/12x9x1\u00bdin traybake tin with baking paper.<\/p>\n 2. Grab a large bowl and mix the flour, bicarbonate of soda, ginger and mixed spice.<\/p>\n 3. Gently heat the butter, treacle, syrup and sugar together in a small saucepan until the butter is just melted. Set aside to cool a little.<\/p>\n 4. Pour the butter mixture into the dry ingredients, then add the egg and beat together with a wooden spoon. Carefully pour in the milk and beat until smooth.<\/p>\n 5. Pour into the tin and bake for around 35 minutes. When it’s done, the cake should be dark golden and springy to the touch. Leave to cool in the tin for 10 minutes, then gently remove and place on a wire rack to cool completely. When cool, serve and enjoy!<\/p>\n
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