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Sticky ginger cake with mascarpone and ginger cream recipe

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A wonderfully sticky and sweet ginger and treacle cake - the ideal afternoon treat for autumn. This ginger cake recipe is taken to the next level with a scattering of crystallised ginger and a serving of ginger cream, made by whipping cream and mascarpone and spiking with a spicy hum of ground ginger. See method

Serves 16
25 mins to prepare and 35 mins to cook
342 calories / serving

Ingredients

250g self-raising flour
2 tsp ground ginger
1 tsp bicarbonate of soda
175g (6oz) golden syrup
2 tbsp treacle
125g (4oz) soft dark brown sugar
125g butter
3 balls stem ginger, plus 2 tbsp syrup (from the jar)
2 large eggs
250ml milk
25g (1oz) crystallised ginger or 1 ball stem ginger, finely chopped

For the ginger cream

200g (7oz) mascarpone
150ml whipping cream
½ tsp ground ginger
1 stem ginger ball, finely chopped, plus 2 tbsp syrup (from the jar)

No self-raising flour? Add 2 tsp baking powder for every 150g plain flour

Each serving contains

Energy
1430kj
342kcal 17%
Fat
19g 27%
Saturates
11g 53%
Sugars
27g 30%
Salt
0.5g 8%

of the reference intake
Carbohydrate 41.9g Protein 4.5g Fibre 0.6g

Method

Preheat the oven to gas 4, 180°C, fan 160°C and grease and line a 20cm (8in) square cake tin with nonstick baking paper.
Sieve the flour, ground ginger, bicarbonate of soda and 1/4 tsp salt into a mixing bowl.
Put the golden syrup, treacle, sugar and butter in a medium pan over a low heat and stir until melted. Add the stem ginger and 2 tbsp syrup (from the jar), and then fold the mixture into the flour, using a large metal spoon.
Whisk the eggs with the milk and fold into the flour mixure. Spoon the mixture into the prepared tin, scatter over the crystallised or stem ginger and bake for 35 minutes, or until a skewer, inserted into the middle, comes out clean. Cool in the tin.

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For the ginger cream, whisk the mascarpone until soft peaks form. Whip the cream and fold it into the mascarpone along with the ground ginger, stem ginger and syrup. To serve, cut the cake into 16 squares and serve warm, with a spoonful of the ginger cream on the side.