Mary Berry Ginger Tray Bake

The classic Mary Berry Ginger Tray Bake is a beloved British cake that brings comfort to any tea table. This simple recipe draws on techniques from a celebrated baking bible, making it ideal for both new and seasoned bakers.

Follow clear steps and you will learn the precise methods the expert used over decades. With a moist sponge and warming spice, this traybake promises consistent, delicious results every time.

Perfect for gatherings, the recipe is reliable and straightforward. Use it to practise essential baking skills and to delight family or guests with a classic British treat.

Key Takeaways

• The Mary Berry Ginger Tray Bake is a timeless, easy-to-follow cake recipe.
• It features warming spices and a moist, dependable sponge.
• Instructions reflect expert techniques from a well-known baking bible.
• The recipe suits bakers learning core baking methods.
• Ideal for family teas and small gatherings across the United Kingdom.

Why You Will Love This Mary Berry Ginger Tray Bake

Expect a cosy sponge that pairs spice with deep treacle notes for a memorable teatime treat.

This cake balances warming ginger with the rich sweetness of treacle to create a refined yet comforting flavour. It is moist without being heavy, so it works well alongside lighter desserts such as a simple chocolate square.

Celebrating the 90th Anniversary of the National Garden Scheme, this traybake feels ideal for garden gatherings. It suits a sunny afternoon with friends and family, and it highlights community spirit in a delicious, traditional way.

The texture is reliably soft, so each slice stays tender and inviting. That consistent crumb is one reason this mary berry recipe has become a staple in many kitchens across the United Kingdom.

• Balanced spice and syrupy treacle for depth of flavour.
• Light enough for casual tea, satisfying enough for special occasions.
• A classic recipe that showcases traditional British baking.

Essential Ingredients for Your Traybake

Start by laying out each essential ingredient so mixing goes quickly and confidently. Gathering everything in a large bowl before you begin saves time and avoids mistakes.

Dry Ingredients

Measure precisely: 300g self-raising flour and 2 teaspoons baking powder give the cake its lift.

Add 1 teaspoon ground mixed spice and 1 teaspoon ground allspice for warmth. Caster sugar is used as the main sugar component; use the amount listed in the recipe you follow.

Wet Ingredients

Combine 225g softened margarine with 200g black treacle for that signature depth of flavour.

Beat in 4 eggs and 4 tablespoons milk in a large bowl to form a smooth batter. Fold in 3 bulbs of stem ginger, finely chopped, to add texture and a bright note.

“Always measure treacle on top of the sugar to stop it sticking to the scale.”

• For the icing: 75g sieved icing sugar and 3 tablespoons stem ginger syrup from a jar.
• Use good-quality ingredients for a cleaner, brighter finish on the glaze.

Preparing Your Tin and Oven

Preparing the tin and oven correctly sets the scene for a flawless traybake every time.

Use a 30 x 23 x 4 cm traybake tin or a roasting tin to ensure even cooking and a consistent crumb. Preheat the oven to 180C/160Fan/Gas 4 so the cake rises and gains a golden crust.

Grease the tin well, then cut a rectangle of non-stick baking paper to fit the base and sides. Push the paper neatly into each corner so the batter cannot slip beneath the lining.

• Grease the base and sides before lining with paper for easy release.
• Fit the sheet so it comes up the sides to help lift the cake from the pan.
• Confirm the oven is at 180C/160Fan/Gas 4 before you put the cake in.

“Taking time to prepare your tin correctly lets you focus on mixing without worry.”

Mixing the Perfect Ginger Sponge

How you beat and fold the ingredients determines whether your sponge is light, moist and true to the recipe.

Mixing Techniques

Beat all ingredients in a large bowl for about 2 minutes until the mixture is smooth and well blended. Mary Berry suggests using a hand-held electric mixer for this two-minute burst, though a wooden spoon will do if you prefer.

Ensure the butter is at room temperature so it combines easily with the sugar, treacle and eggs. Add flour, baking powder and ground mixed spice, then stop once just combined to avoid a dense cake.

• Scrape the bowl with a plastic spatula frequently to incorporate every bit of mixture into the tin.
• Fold in the finely chopped stem ginger at the end so the flavour distributes evenly.
• Level the top gently with the back of your spatula for a flat, even finish before baking.

“The combination of treacle and spice at this stage creates the deep, complex flavour that defines the ginger treacle sponge.”

Baking and Cooling Your Cake

Watch the cake in the final minutes so the edges colour evenly while the centre sets. This stage turns your careful preparation into a reliable, spiced traybake.

Oven Temperature

Bake in the preheated oven at the temperature set earlier for 35–40 minutes. Check at the lower end of the time if your oven runs hot, and allow the full 40 minutes if it runs cool.

Testing for Doneness

Press the centre lightly with a fingertip; the sponge should spring back when it is ready. You will also see the cake start to shrink away from the sides of the tin — a clear sign it has baked through.

Cooling Process

Allow the cake to rest a little in its tin before you ease the paper from the edges. This makes removal safer and reduces the risk of breakage.

Turn the sponge onto a cooling rack and peel off the lining paper. Use a spatula to support the base if the mixture is delicate.

Let the cake cool completely at room temperature before adding any glaze or chocolate topping. Cooling properly preserves texture and stops the icing from sliding off.

• 35–40 minutes in the oven; centre should spring back.
• Watch for the cake to pull away from the tin edges.
• Transfer to a rack and allow to cool completely before icing.

Adding the Finishing Touches with Ginger Icing

Finish the sponge with a glossy ginger icing to lift its treacle-rich flavours and give a professional look.

Mix the icing sugar and stem ginger syrup in a small bowl until the mixture is smooth and spreadable. If it feels too thick, add a teaspoon of extra syrup or a splash of milk to reach a glossy, easy-to-spread consistency.

Pour the icing over the cooled cake and use a small palette knife to spread it gently to the edges. Work quickly but calmly so the glaze sits evenly across the top.

“Use chopped stem ginger from a jar for the final sprinkle — it adds texture and a bright burst of spice.”

• Mary Berry recommends mixing in a small bowl for a consistent finish.
• Scatter chopped stem ginger over the icing for extra flavour.
• Allow the icing to set fully before slicing to keep neat portions.

Conclusion

Follow the method and you will enjoy a flavoursome cake that keeps well and slices neatly. This ginger treacle traybake celebrates treacle and a rounded spice note while staying simple to make.

strong, Allow the sponge to cool completely on a rack at room temperature so the centre firms. After baking for 35–40 minutes the crumb will be ready to finish.

Use basic ingredients — flour, sugar, butter, milk and a pinch of mixed spice and baking powder — to build texture and depth. Mix the icing with syrup and a teaspoon of stem liquid, then let it set before serving with chocolate on the side.

This recipe is reliable for all skill levels and makes a comforting addition to your collection of recipes.