A wonderfully sticky and sweet ginger and treacle cake - the ideal afternoon treat for autumn.
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.
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.
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