How Do You Make Mary Berry Ginger Cake?
To make Mary Berry Ginger Cake, first, preheat the oven to 180°C (160°C fan)/350°F/gas mark Then, grease and line an 18cm (7in) round cake tin. In a large mixing bowl, beat together 225g softened unsalted butter and 225g dark brown sugar until light and fluffy. Add in 3 large eggs, one at a time, beating well after each addition. Sift in 225g self-raising flour, 2 tsp ground ginger, 1 tsp cinnamon, and 1 tsp baking powder. Fold the dry ingredients into the wet until fully combined. Stir in 2 tbsp milk. Pour the mixture into the prepared cake tin and bake for 35-40 minutes or until a skewer inserted into the centre comes out clean. Once done, leave to cool in the tin for 10 minutes before turning out onto a wire rack to cool fully. Serve topped with whipped cream and stem ginger.