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
Method
Preheat the oven to 180°C and line a 2 lb loaf tin with parchment.
Put flour, spices, soda and butter into a bowl, and mix till it forms fine breadcrumbs.
In a saucepan gently warm milk, sugar, treacle and golden syrup together, stir occasionally, till the sugar dissolves. Lightly mix it with the flour mix, then add the eggs, and beat on a low speed, or with a wooden spoon, until it is smooth.
Pour the cake batter into a lined tin and bake for 50 minutes or until a skewer comes out clean. Allow to cool in the tin for ten minutes then turn out onto a wire rack to cool completely.
While the cake is baking add the coffee, sugar and prunes together in a heavy based saucepan, simmer over a low heat for about ten minutes and set aside to cool.
Mix the honey and lemon zest through the Mascarpone.
Once the cake is cooled slice through the centre and spread some Mascarpone and then sprinkle this with some of the prunes. Place the other layer of cake back on top. Spread the Mascarpone over the cake. Place a line of the prunes on top and serve.
