This ode to the fruits of winter will brighten any grey day with it’s sticky layers of spiced sponge, fresh ginger mascarpone cream and smooth blood orange curd. Decorate with pomegranate seeds, candied blood orange slices and chopped pistachios for a welcome explosion of colour during these colder months.

Ingredients

For the cake

• 250g golden syrup
• 3 tbsp ginger syrup
• 190g butter
• 3-4 lumps stem ginger, diced
• 175g dark brown soft sugar
• zest 1 orange
• 375g self-raising flour
• 2tsp ground ginger
• 1tsp ground cinnamon
• 1 1/2 tsp bicarbonate of soda
• a pinch of salt
• 3 eggs
• 260ml milk

For the blood orange curd

• juice and zest 2 blood oranges
• juice and zest 1 lemon
• 2 eggs
• 2 egg yolks
• 100g caster sugar
• 100g butter, cubed

For the ginger mascarpone cream

• 1tbsp icing sugar
• 1tbsp ginger syrup
• 300ml double cream
• 250g mascarpone

Garnish ideas (optional)

• pomegranate seeds
• chopped pistachios
• candied orange slices
• shards of tuile or ginger biscuit

Method

1. Start off with the ginger cake. Grease and line two 7 inch cake tins and preheat the oven to 180c.
2. Place the golden syrup, ginger syrup, butter, diced stem ginger, dark brown sugar and orange zest in a saucepan and melt over a low/medium heat. Once the ingredients are melted bring to the boil and leave to bubble for about a minute, then set aside to cool a little.
3. Meanwhile, in a large bowl stir together the flour, ginger, cinnamon, bicarbonate of soda and salt. Make a large well in the centre and tip in the melted butter mixture. Whisk the wet and dry ingredients together until smooth and flour lump free. In a jug whisk the eggs and milk together with a fork and add those into the mixing bowl. Whisk once more to combine then split the batter between the prepared cake tins.
4. Bake for 30-35 minutes or until a skewer comes out clean when inserted.
5. While the cakes are baking make the blood orange curd. To do this simply place the blood orange zest and juice, lemon zest and juice, eggs and egg yolks and caster sugar into a heatproof bowl. Whisk together to combine then set over a pan of simmering water (without the water touching the bowl). Add the butter cubes one at a time, constantly whisking. Once all the butter has been added and is melted, continue to whisk until the curd has thickened to a coating consistency (this will take between 5-10 minutes). Once the curd is ready, set aside to cool in a clean bowl with cling film flat across the surface (this will prevent a skin from forming).
6. When the cakes are ready leave them to cool completely in the tins. Once cool, even the tops off if necessary then slice each horizontally (so you are left with 4 even cake layers).
7. Now make the mascarpone cream; tip the double cream, icing sugar, ginger syrup and mascarpone into a bowl (or bowl of a stand mixer) and whisk until thickened and smooth.
8. Once all your components are cool it’s time to assemble the cake. Place one layer on your chosen serving plate and pipe dots of mascarpone cream around the edge then fill the centre with blood orange curd. Repeat until you’ve used up the cake layers and decorate the top as desired.

Enjoy!