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Sticky ginger cake with mascarpone and ginger cream recipe

Sticky ginger cake with mascarpone and ginger cream recipe

73 ratings

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


  • 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

  • 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


  1. 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.
  2. Sieve the flour, ground ginger, bicarbonate of soda and 1/4 tsp salt into a mixing bowl.
  3. 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.
  4. 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.
  5. 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.

See more Baking recipes

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