Ginger & Orange Cake With Mascarpone Icing
This delicious, light and fluffy cake is a real crowd pleaser and the perfect dessert for any time of the year. The recipe is from Mary Berry’s Eat Now, Cook Later.
With a zesty orange middle and slight crunch on the top, it’s one of the Moorish ones!
Here is customer Mimi’s version of this delectable ginger and orange cake finished off with a mascarpone icing...
- 275g (10 oz) of self-raising flour
- 1 level teaspoon of baking powder
- 225g (8 oz) baking margarine or butter, at room temperature
- 225g (8 oz) caster sugar
- 4 eggs
- finely grated zest of 1 orange
- 5-6 bulbs of stem ginger in syrup, coarsely chopped, plus syrup
- 1 x 250g tub mascarpone cheese
- 1 tub of sugar dried orange slices.
How to make this delightful cake:
Preheat the oven to 180 degrees / 160 degrees for a fan oven / Gas 4. Base-line 2 x 20cm (8 in) deep sandwich tins with non-stick paper, and grease well.
- Measure the flour, baking powder, margarine or butter, sugar, eggs and the grated orange zest into a large mixing bowl.
- Rinse the syrup from 3-4 of the ginger stem bulbs (I bought these in a tin) and then add them to the mixing bowl; this will prevent the ginger from sinking.
- Using an electric hand mixer, mix well until thoroughly blended. Divide the mixture evenly between the prepared tins and level out.
- Bake in the centre of the preheated oven for about 20-25 minutes, until golden brown and shrinking away from the sides of the tin. Leave to cool for a few moments then turn out.
- For the filling / icing, beat the mascarpone with 2 tablespoons of the ginger syrup. When the cakes are completely cold, sandwich together with half of this mixture.
- Spread the remainder on top of the cake and sprinkle over the remaining coarsely chopped ginger. I also added the sugar dried orange pieces here too.
Remember: this is cake is best kept in the fridge because of the icing.
Thank You Mimi x