Mary Berry is a household name, known for her delicious, easy-to-follow recipes that often become classics. Her ginger cake is one such recipe, beloved for its moist texture, rich flavor, and the perfect balance of spice. If you’re looking to create a cake that is perfect for an afternoon tea or a cozy dessert, this ginger cake recipe is a must-try.
In this article, we’ll walk you through the steps to make Mary Berry’s ginger cake. From gathering the ingredients to the baking process and tips for storing, we’ll cover everything you need to know.
Ingredients for Mary Berry Ginger Cake
Before you start baking, it’s essential to gather all the ingredients you need. Here is a list of the ingredients for Mary Berry’s ginger cake:
- 225g (8oz) self-raising flour
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp bicarbonate of soda (baking soda)
- 115g (4oz) unsalted butter
- 175g (6oz) soft brown sugar
- 3 tbsp golden syrup
- 2 large eggs
- 225ml (8fl oz) milk
- 125ml (4fl oz) boiling water
- A pinch of salt
These ingredients should be easily available in most supermarkets. Make sure you measure everything correctly to ensure the best results.
Preparing Your Ingredients
Before you begin baking, it’s important to prepare your ingredients properly. Follow these steps to ensure everything is ready:
Preheat the oven: Start by preheating your oven to 160°C (140°C fan) or 325°F. This will ensure that your oven is at the right temperature when the cake batter is ready to go in.
Grease your baking tin: Mary Berry recommends using a 20cm (8-inch) square or round cake tin for this recipe. Grease the tin with butter and line it with baking parchment to prevent the cake from sticking.
Measure dry ingredients: Sift the self-raising flour, ground ginger, cinnamon, cloves, and bicarbonate of soda together. This ensures they are evenly distributed and prevents clumps in your cake.
Melt the butter: In a small saucepan, melt the butter with the golden syrup over low heat. Stir it occasionally to make sure it doesn’t burn.
Whisk the eggs: Crack the eggs into a bowl and whisk them lightly. This step helps to incorporate air into the mixture, making the cake light and fluffy.
Boiling water: Boil some water in a kettle and set it aside. The boiling water will be added later to give the ginger cake its characteristic moist texture.
Making the Cake Batter
Now that your ingredients are ready, it’s time to mix everything together. Follow these simple steps to make the cake batter:
Combine wet ingredients: In a large mixing bowl, add the melted butter and golden syrup mixture. Stir in the whisked eggs and milk. Mix gently to combine.
Add dry ingredients: Gradually add the sifted dry ingredients into the wet mixture. Stir them in until the mixture is smooth and well combined. Be careful not to overmix, as this could affect the texture of the cake.
Incorporate the boiling water: Once the dry and wet ingredients are combined, add the boiling water to the mixture. This will thin out the batter and give it a slightly runny consistency. It may seem strange to add so much liquid, but it’s key to the cake’s soft and moist texture.
Stir gently: Stir the batter until everything is fully combined. The batter should be pourable but not too thin. If it feels too thick, you can add a splash more milk to loosen it up.
Baking the Ginger Cake
Once your batter is prepared, it’s time to bake. Here’s how to get the best results:
Pour the batter into the tin: Pour the ginger cake batter into your prepared tin. Use a spatula to smooth the top, ensuring that the batter is evenly distributed.
Bake the cake: Place the tin in the oven and bake for about 45–50 minutes. After 40 minutes, check the cake by inserting a skewer or cake tester into the center. If it comes out clean or with just a few crumbs, the cake is ready.
Cool the cake: Once the cake is baked, remove it from the oven and allow it to cool in the tin for about 10 minutes. After that, turn the cake out onto a wire rack to cool completely.
Finishing Touches for Your Ginger Cake
Mary Berry’s ginger cake is delicious on its own, but you can add a few finishing touches to make it extra special. Here are some ideas:
Dust with icing sugar: For a simple finish, dust the top of the cake with a little icing sugar. This adds a delicate sweetness to the cake and makes it look more appealing.
Glaze the cake: You can brush the cooled cake with a simple glaze made from golden syrup and a bit of water. This will add a glossy finish and enhance the cake’s flavor.
Serve with whipped cream: For an indulgent treat, serve slices of ginger cake with a dollop of freshly whipped cream or a scoop of vanilla ice cream. The rich, spiced flavor of the cake pairs perfectly with the creamy sweetness.
Decorate with candied ginger: If you love ginger, you can top your cake with a few pieces of candied ginger. This adds an extra burst of flavor and a nice texture contrast.
Storing Your Ginger Cake
If you’re lucky enough to have any ginger cake left after serving, you’ll want to store it properly to keep it fresh. Here are some tips for storing your cake:
Room temperature: Store the ginger cake in an airtight container at room temperature for up to 4–5 days. The cake stays moist for several days due to the boiling water added to the batter.
Freezing: If you have leftover cake or want to prepare it ahead of time, you can freeze it. Wrap the cake tightly in cling film or foil, then place it in a freezer-safe container. The cake can be frozen for up to 3 months. To thaw, leave it at room temperature for a few hours before serving.
Why Mary Berry’s Ginger Cake is So Special
Mary Berry’s ginger cake stands out because it is simple yet incredibly flavorful. The combination of spices like ginger, cinnamon, and cloves gives the cake a warm, comforting taste that is perfect for any occasion. The use of self-raising flour makes the cake light and fluffy, while the addition of golden syrup and boiling water ensures it stays moist for days.
The beauty of this ginger cake is its versatility. It’s perfect for a cozy afternoon tea or as a dessert for a family dinner. Plus, it’s incredibly easy to make, even for beginners.
Final Tips for Success
Use the right tin: The size of your cake tin can affect the baking time. Make sure to use a 20cm (8-inch) tin to ensure the cake cooks evenly.
Don’t overmix the batter: Mixing too much can make the cake dense. Mix until everything is just combined.
Check the cake early: Oven temperatures can vary, so it’s always a good idea to check the cake a few minutes before the suggested baking time. If the cake is already golden and a skewer comes out clean, it’s ready.
Adjust the spices: If you love a stronger ginger flavor, feel free to add more ground ginger or a pinch of freshly grated ginger to the batter.
Conclusion
Making Mary Berry’s ginger cake is a simple and rewarding experience. With just a few ingredients and some basic steps, you can create a rich, moist, and flavorful cake that will be loved by all. Whether you’re an experienced baker or a beginner, this ginger cake recipe is a fantastic addition to your collection. Enjoy the process, and don’t forget to share your delicious creation with friends and family!
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