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 flavour 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.”
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:
Start by preheating the oven to 180C or 160C Fan before lining a 30x23x4cm traybake tin with parchment paper.
Then, mix the flour, baking soda, ginger and mixed spice in a large bowl until evenly distributed.
Gently heat the butter, treacle, syrup and sugar together in a small saucepan until the butter has melted before setting it aside to cool.
Pour the butter mixture into the dry ingredients, add the egg and mix together with a wooden spoon.
Gradually pour in the milk and further beat the batter until nice and smooth.
Pour the mixture into the tin and bake for about 35 minutes or until dark and springy to the touch.
Leave to cool in the tin for 10 minutes, then remove from the tin and place on a wire rack to cool completely.
