Martha Collison says sticky, moist ginger cake has long been among her favourites, but it’s often bound to winter months. However, the creamy mascarpone topping here makes it a perfect springtime treat
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Preheat the oven to 180ºC, gas mark 4 and line a 12-hole muffin tin with Cooks’ Homebaking Tulip Wrap muffin cases.
Combine the butter, sugar, golden syrup and treacle in a small saucepan and heat until the butter has completely melted. Allow to cool for a few minutes, then stir in the milk and beat in the egg. Stir in the chopped ginger.
Place the flour, baking powder and spices into a large mixing bowl and mix to combine. Make a well in the centre and pour in the wet ingredients, then stir together, using a balloon whisk, until smooth.
Divide the mixture between the cake cases – I use an ice-cream scoop to make sure they are all even. Bake for 15-17 minutes, or until nicely risen and a skewer inserted comes out clean. Allow to cool completely before icing.
To make the icing, place all the ingredients into a mixing bowl or the bowl of a stand mixer. Beat for a few minutes until smooth. Pipe or use a teaspoon to decorate each cake and top with crystallised ginger, if liked.
Typical values per item when made using specific products in recipe
Energy | 1,468kJ/ 350kcals |
|---|---|
Fat | 14g |
Saturated Fat | 8.9g |
Carbohydrates | 51g |
Sugars | 37g |
Fibre | 1g |
Protein | 3.4g |
Salt | 0.5g |
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