Ginger cake mary berry

Author: n | 2025-04-24

Enjoy the delicious combination of chocolate and ginger in this light and fluffy layer cake from Mary Berry. Mary Berry's chocolate ginger layer cake is light and airy, and it's a Find and save ideas about mary berry ginger cake on Pinterest.

Dessert - Mary berry ginger cake recipe mary berry

Are ripe but still firm, so they hold their shape while baking and don’t turn mushy.Cool the caramel slightly: Let the caramel cool for about 15 minutes before adding the pears, so it thickens and coats them better.Arrange the pears neatly: Take your time to fan the pear slices in a nice pattern—it makes the cake look beautiful when flipped.Turn the cake out while warm: Flip the cake shortly after it’s baked. If it cools too much, the caramel will harden, making it difficult to remove from the tin.How To Store Leftovers?First, let the leftover Pear Upside Down Cake cool to room temperature. Then, cover it tightly with cling film or transfer it to an airtight container. Store in the fridge for up to 3 days.Nutrition FactsServing Size: 1 piece (about 1/8th of the cake)Calories: 300 Total Fat: 15gSaturated Fat: 8gCholesterol: 60mgSodium: 150mgTotal Carbohydrates: 40gDietary Fiber: 2gSugars: 25gProtein: 3gTry More Mary Berry Recipes:Mary Berry Orange And Lemon CakeMary Berry Carrot And Coriander SoupMary Berry Cauliflower Cheese SoupMary Berry Clafoutis Recipe DescriptionThis delicious Pear Upside Down Cake by Mary Berry is a quick and easy dessert that’s perfect for any occasion. Featuring tender, juicy pears and a rich caramel base, this cake is both comforting and impressive. Use simple ingredients you likely have on hand for a delightful treat that’s sure to impress! IngredientsFor the Pears:50g (1¾ oz) caster sugar50g (1¾ oz) butter, diced (plus extra for greasing)1 tbsp dark rum1 tbsp ginger syrup (from a jar of stem ginger)2 large, ripe but firm pearsFor the Cake Mixture:2 large free-range eggs125g (4½ oz) butter, well softened125g (4½ oz) caster sugar125g (4½ oz) plain flour (or all-purpose flour)1 tsp baking powder1 tsp ground ginger½ tsp ground allspiceInstructionsPrepare the Tin: Cut a circle of baking paper about 2cm (¾ in) larger than the base of a 20cm (8 in) springform or loose-based cake tin. Grease the sides and place the paper in the base, pressing it up the sides slightly.Make the Caramel: In a small, deep saucepan, melt the sugar over low heat until golden brown, stirring gently only after most has melted.

Mary berry ginger cake - Pinterest

Drizzle of caramel sauce.Can I Use Porridge Oats Instead Of Oatmeal In Parkin Yes, you can use porridge oats instead of oatmeal in Parkin, but make sure to grind the porridge oats to a finer consistency to mimic the texture of oatmeal.How Long Does Parkin LastOatmeal Parkin lasts about two weeks in a cool, dry place. To keep Parkin right, wrap it in paper and then in foil after it’s cool.Can You Freeze Parkin Yes, Oatmeal Parkin can be frozen for about a month. To freeze Parkin correctly, ensure it’s fully cooled, then wrap it tightly in cling film or a freezer bag, ensuring all air is pushed out.To thaw frozen Parkin, simply leave it out at room temperature for several hours or overnight, keeping it wrapped to retain moisture.Parkin Nutrition FactsCalories: 248 kcalFat: 11.4gSaturated Fat: 6.7gCarbohydrates: 33.3gSugars: 18.5gFiber: 0.9gProtein: 3gSalt: 0.5gTry More Mary Berry Recipes:Lemon And Blueberry CakeApple And Blackberry CrumbleApple And Sultana CakeLemon Courgette CakePear ChutneyPineapple Upside Down Cake DescriptionMary Berry’s Parkin recipe is one of the best and easiest UK Parkin recipes ever. For those unfamiliar with Parkin, it’s a ginger cake from Yorkshire. This Traditional Parkin is made with oatmeal, ginger, golden syrup, treacle, light soft brown sugar, self-raising flour, and butter. This sticky Parkin is perfect with a cup of tea for afternoon tea.If you want to make a Parkin recipe without oatmeal, simply use porridge oats instead of oatmeal, but make sure to grind them first to get the right consistency. Mary Berry Parkin Ingredients100g medium oatmeal200g butter (plus extra for greasing)1 large egg4 tbsp milk200g golden syrup85g treacle85g light soft brown sugar250g self-raising flour1 tbsp ground gingerHow To Make Mary Berry ParkinPreheat your oven to 160C (or 140C for fan ovens). Grease a 22cm square baking tin with butter and line it with

Mary Berry's Ginger Cake Traybake

Mixing bowlA pinch of fine salt175g caster sugarAdd the caster sugar to the flour and salt, and mix175g soft butter or baking margarineRub in the soft butter or margarine until the mixture resembles fine breadcrumbs3 large eggsBeat the large eggs and 2 tablespoons of milk together in a separate bowl2 tablespoons milk50g glace cherries, halvedToss the glace cherries with 50g of desiccated coconut50g desiccated coconut1 tablespoon demerara sugarSprinkle the demerara sugar on top of the batterImage: Tips and Serving SuggestionsIf you want to make your Mary Berry Coconut and Cherry Loaf Cake amazing, here are some tips to try:Dry and coat the cherries with flour first. This keeps them from sinking in the cake while baking.Sprinkle desiccated coconut on the cake before you bake it. It will give a nice toasted coconut flavor.If you love coconut, use coconut flakes instead of desiccated. It adds great texture.A great way to serve the cake is with a bit of whipped cream or vanilla ice cream. It boosts the tropical taste.Make a trifle with the loaf cake. Layer it with cream, fresh cherries, and coconut for a special dessert.Now, let’s discuss the best serving suggestions for this wonderful cake.This cake is tastiest when it’s cooled. After it cools down, cut it into big slices. Enjoy it with tea or coffee for a perfect treat.To make it look even better, top each slice with fresh cherries or more desiccated coconut.But what about leftovers? No problem! You can save the cake for later.PreservationPreserve the cake’s flavor with these simple preservation steps:Keep leftover slices in a cake tin or airtight container. It helps the cake stay moist.You can store the cake at room temperature for three days. Just keep it cool and away from sunlight.To keep it longer, freeze it. Wrap it well in clingfilm and foil to avoid freezer burn.When ready to eat, thaw the cake in the fridge overnight. Let it warm up to room temperature before serving.With all these tips and serving suggestions, you’re ready to enjoy your Coconut and Cherry Loaf Cake. Happy baking!ConclusionMary Berry’s Coconut and Cherry Loaf Cake brings together coconut’s tropical taste and cherry’s sweet touch. It’s a simple yet fulfilling cake. Perfect for a special event or just a cozy evening, it always delights.People love this cake for how moist and tasty it is. The cherries add a juicy burst to its creamy texture. It’s more than a. Enjoy the delicious combination of chocolate and ginger in this light and fluffy layer cake from Mary Berry. Mary Berry's chocolate ginger layer cake is light and airy, and it's a Find and save ideas about mary berry ginger cake on Pinterest.

Mary berry ginger cake recipe mary berry - Afternoon tea

This delicious Pear Upside Down Cake by Mary Berry is a quick and easy dessert that’s perfect for any occasion. Featuring tender, juicy pears and a rich caramel base, this cake is both comforting and impressive. Use simple ingredients you likely have on hand for a delightful treat that’s sure to impress!Ingredients NeededFor the Pears:50g (1¾ oz) caster sugar50g (1¾ oz) butter, diced (plus extra for greasing)1 tbsp dark rum1 tbsp ginger syrup (from a jar of stem ginger)2 large, ripe but firm pearsFor the Cake Mixture:2 large free-range eggs125g (4½ oz) butter, well softened125g (4½ oz) caster sugar125g (4½ oz) plain flour (or all-purpose flour)1 tsp baking powder1 tsp ground ginger½ tsp ground allspiceHow To Make Pear Upside Down CakePrepare the Tin: Cut a circle of baking paper about 2cm (¾ in) larger than the base of a 20cm (8 in) springform or loose-based cake tin. Grease the sides and place the paper in the base, pressing it up the sides slightly.Make the Caramel: In a small, deep saucepan, melt the sugar over low heat until golden brown, stirring gently only after most has melted. Add the diced butter, stir until melted, then remove from heat. Stir in the rum and ginger syrup until smooth. Let it cool for 15–20 minutes.Prepare the Pears: Preheat the oven to 180°C (160°C Fan)/Gas 4 (350°F). Peel and quarter the pears, remove the cores and slice each quarter into 3–4 long slices. Coat the pear slices in the caramel and arrange them in a fan shape at the bottom of the prepared tin.Make the Cake Mixture: Combine all cake ingredients in a food processor or mixing bowl and mix until smooth. Spoon the mixture over the pears, smoothing the surface.Bake: Bake for 35–40 minutes until well risen, firm to the touch, and a skewer comes out clean.Serve: Once baked, loosen and remove the cake tin sides while warm. Place a serving plate over the cake, turn it over, and remove the base and paper. Serve warm, with ice cream, or by itself.Mary Berry Pear Upside Down CakeRecipe TipsUse firm pears: Choose pears that

Mary Berry Ginger and Orange Polenta Cake

Baking paper.In a bowl, mix the egg and milk.In a big pot, melt the syrup, treacle, sugar, and butter. Make sure the sugar melts completely. Turn off the heat.In another bowl, mix the oatmeal, flour, and ginger. Add this mix to the pot.Add the egg and milk mix to the pot and stir everything well. Pour the batter into the baking tin.Bake in the oven for about 50 minutes to 1 hour. The cake should feel firm when touched.Let the cake cool inside the tin. After it cools, wrap it in baking paper and foil. For the best taste, wait up to five days before eating. The cake gets softer and stickier as days go by, and it’s good for up to two weeks.Keywords:parkin recipe, yorkshire parkin, ginger parkin, old fashioned parkin recipe, sticky parkin recipe, mary berry oatmeal parkin, yorkshire parkin recipe uk, best sticky parkin recipe, bbc good food parkin

Ginger cake recipe mary berry - Pinterest

Add the diced butter, stir until melted, then remove from heat. Stir in the rum and ginger syrup until smooth. Let it cool for 15–20 minutes.Prepare the Pears: Preheat the oven to 180°C (160°C Fan)/Gas 4 (350°F). Peel and quarter the pears, remove the cores and slice each quarter into 3–4 long slices. Coat the pear slices in the caramel and arrange them in a fan shape at the bottom of the prepared tin.Make the Cake Mixture: Combine all cake ingredients in a food processor or mixing bowl and mix until smooth. Spoon the mixture over the pears, smoothing the surface.Bake: Bake for 35–40 minutes until well risen, firm to the touch, and a skewer comes out clean.Serve: Once baked, loosen and remove the cake tin sides while warm. Place a serving plate over the cake, turn it over, and remove the base and paper. Serve warm, with ice cream, or by itself Notes Use firm pears: Choose pears that are ripe but still firm, so they hold their shape while baking and don’t turn mushy.Cool the caramel slightly: Let the caramel cool for about 15 minutes before adding the pears, so it thickens and coats them better.Arrange the pears neatly: Take your time to fan the pear slices in a nice pattern—it makes the cake look beautiful when flipped.Turn the cake out while warm: Flip the cake shortly after it’s baked. If it cools too much, the caramel will harden, making it difficult to remove from the tin. Keywords:Mary Berry Pear Upside Down Cake. Enjoy the delicious combination of chocolate and ginger in this light and fluffy layer cake from Mary Berry. Mary Berry's chocolate ginger layer cake is light and airy, and it's a