Ginger loaf with Mascarpone and coffee-soaked prunes
Gently spiced and bursting with flavour, this sponge cake pairs beautifully with honey, Mascarpone cheese and prunes for a burst of vibrant flavour
SERVES
10
PEOPLE
PREP TIME
20
MINUTES
COOKING TIME
50
MINUTES
Ingredients
230g self-raising flour
1 level tsp bread soda
1 tsp ground ginger
1 tsp mixed cake spice
110g cold butter, cubed
100g light muscovado sugar
280ml milk
100g treacle
115g golden syrup
1 egg, lightly beaten
coffee-soaked prunes
200ml espresso coffee
20g golden caster sugar
250g soft stoned prunes, halved
To decorate:
250g Mascarpone cheese
1 tsp honey
zest of 1 small lemon
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