Dark Chocolate, Olive Oil and Espresso Torte

Cakes, Uncategorized

No intricate decorations, fillings or tiers here, just one humble layer of ludicrously fudgy, crinkly chocolate joy (which is, entirely by chance, dairy and gluten free). For a real depth of flavour and the perfect balance of bitter and sweet, take note of my chocolate recommendations and use a good quality olive oil (this recipe idea actually stemmed from a yearning to bake with a deliciously floral, wincingly expensive extra virgin oil I picked up in Greece last month*).

* Disclaimer: don’t judge, I was in that holiday headspace where you flash your card with the sort of cavalier attitude usually reserved for Monopoly money… sufficed to say, I could do with passing GO right now

Ingredients

  • 200g 50% dark chocolate
  • 200g 80% dark chocolate
  • 200ml good quality olive oil
  • 275g light brown soft sugar
  • 75ml strong espresso
  • 5 eggs
  • Generous pinch sea salt

Method

  1. Preheat the oven to 170c. Grease and line a 9 or 10 inch cake tin.
  2. Roughly chop all the chocolate and place it in a heatproof bowl along with the olive oil. Put the sugar and coffee in a saucepan and gently heat until the sugar has completely dissolved (avoid bringing it to the boil at this stage).
  3. Once the sugar has dissolved increase the heat and bring to the boil to form a syrup, then pour over the chocolate. Leave for a few minutes while the chocolate melts, then stir everything (chocolate, olive oil, sugar, espresso) together to form a smooth, glossy liquid. Set aside to cool to room temperature, then stir in the egg yolks.
  4. Place the egg whites in a large bowl with the salt (or bowl of a stand mixer) and whisk to stiff peaks. Carefully fold the whites into the chocolate mixture in two batches using a large metal spoon, then scrape the mixture into the prepared cake tin (make sure you don’t scrape from a height or you’ll knock out some of that air you’ve just put into the whites!).
  5. Bake for 50-60 minutes, then leave to cool completely in the tin. When cooling, the top of the cake will dip and crack- don’t worry, it’s a smooth, flourless torte, not a sponge cake! Once cool, slice up and finish with a dusting of cocoa powder. Serve with creme fraiche, if you like.

 

Pistachio and Lemon Cake with Raspberry and Rose Cream

Cakes

Bloom and Wild have just released a beautiful range of bouquets for Autumn/Winter, in collaboration with infamous London department store, Liberty. Each bouquet has been artfully designed to reflect some of the most coveted prints in the Liberty archive, from the vintage look 1910 Elysian Day, to the vibrant 60s Ciara. This week marks 5 years of letterbox flowers from Bloom & Wild, and to mark the occasion they asked me to create a very special birthday cake which encapsulates the style of the Bloom and Wild X Liberty collection.

To make this celebratory cake really striking, I’ve decorated it with meadowy blooms and wild greenery from the Rachel Deluxe bouquet, which is inspired by a 1988 Liberty print. To keep things simple but delicious, the sponge I’ve developed is light and zesty, with a hum of pistachio. For the filling I’ve gone with a raspberry and rose cream, in part because the bouquet boasts stunning quicksand roses but also because British raspberries are nearing the end of their season, so we need to make the most of them while we can. To apply the flowers, I trimmed and sealed the stems, then arranged them in as natural a way as possible, staying true to the print. I hope you all like what I came up with and enjoy the recipe- it’s perfect for late summer celebrations!

Ingredients

For the sponges

  • 350g soft unsalted butter
  • 325g golden caster sugar
  • Zest 2 lemons
  • 6 eggs
  • 200g ground pistachios (just blitz 200g shelled pistachios in a food processor until fine)
  • 150g plain flour
  • 2tsp baking powder
  • Pinch salt

For the rose and raspberry cream

  • 400g double cream
  • 200g mascarpone
  • 2-3tbsp rose water (add this in small amounts, tasting between each addition)
  • 2-3tbsp icing sugar (to taste)
  • 200g fresh raspberries, lightly crushed with a fork

To finish (optional)

  • Bloom and Wild Rachael bouquet, or pistachios and crystallised rose petals

Method

  1. Preheat the oven to 170c. Grease and line two 7 inch cake tins.
  2. Place the butter, sugar and lemon zest in a large bowl (or bowl of a stand mixer) and beat until very light, pale and fluffy (this can take about 10 minutes). Add in the eggs, one at a time, beating well between each addition (add a little bit of the flour with each egg if you’re worried about curdling). Once all the eggs are well incorporated, add the rest of the flour, ground pistachios, salt and baking powder and fold in using a large metal spoon.
  3. Once you have a light, lump free cake batter, split between the two tins and level off the tops. Bake for 35-45 minutes or until a skewer comes out clean when inserted.
  4. Once baked, leave the cakes to cool in the tins for 10 minutes, then remove and place on a wire rack to cool completely.
  5. While the cakes are cooling make the filling. To do this simply whisk together the cream, icing sugar, mascarpone and rose water until spreadable. Take 2/3 of this filling and ripple through the raspberries. Put the remaining 1/3 to the side (this is for coating the outside of the cake).
  6. When you cakes are completely cool, slice in half horizontally so that you have four even layers. Place the first layer on your serving plate and spread over 1/3 of the raspberry cream, then repeat until you’ve stacked all four.
  7. Take the remaining rose cream and spread a very thin layer over the cake to seal in any crumbs. Chill for 10 minutes to firm up a little, then cover with the last bit of rose cream (use a palette knife or cake scraper to do this). This stage is optional, you can leave the sides bare if you like.
  8. To finish the cake, arrange fresh flowers all over the top (ensuring that you seal any ends and remove them from the cake before consumption!). Alternatively, decorate with lemon zest, pistachios and rose petals.

Enjoy!

 

Blackberry, Hazelnut and Lavender Honey Celebration Cake

Cakes, Uncategorized

This cake, decorated with whimsical blooms from the Eloise bouquet by Bloom and Wild, is made up of four layers of moist hazelnut sponge soaked in lavender honey syrup, filled with a fresh blackberry compote and covered in delicately flavoured lavender mascarpone cream. The bouquet is inspired by a summer meadow, so it seemed only right to pick out some of my favourite ingredients the British countryside has to offer for this recipe; together the balance of nutty, floral and fruity flavours are delicious. Try this one out in August/September for a really special seasonal centre piece.

Ingredients

For the lavender honey syrup (this is used to soak the sponges and flavour the mascarpone icing)

  • 100ml runny honey
  • 75ml water
  • 4 sprigs fresh lavender or 1tbsp dried lavender

For the blackberry compote

  • 400g fresh blackberries
  • 3tbsp runny honey
  • Zest and juice 1 lemon

For the hazelnut sponges

  • 350g soft unsalted butter
  • 325g light brown soft sugar
  • 6 eggs
  • 200g ground hazelnuts (to make these just blitz 200g blanched hazelnuts in a food processor until fine)
  • 150g plain flour
  • 2tsp baking powder
  • Pinch salt

For the lavender mascarpone cream

  • 3-4tbsp of the lavender honey
  • 350ml double cream
  • 300ml mascarpone

To garnish (optional)

  • The Eloise bouquet by Bloom and Wild
  • Fresh blackberries
  • Crushed and toasted hazelnuts

Method

  1. Start by making the lavender honey (to give it time to develop in flavour). To do this just place the honey, water and lavender (whichever sort you’re using) in a saucepan and gently heat until the honey has dissolved into the water. Once this has happened, simmer for 2 minutes then set aside and leave to infuse until required
  2. Now make the blackberry compote by gently heating the blackberries, honey, lemon zest and juice in a saucepan. Stir occasionally, until the blackberries release their juices and reduce down to form a compote consistency. Set aside to cool.
  3. Preheat the oven to 180c. Grease and line two 8 inch cake tins.
  4. Place the softened butter and sugar in a large bowl (or bowl of a stand mixer) and beat until very light and fluffy (about 5 minutes). Add the eggs, one at a time, beating very well between each addition (add a tablespoon of the flour each time to prevent curdling). Once all the eggs are well incorporated, fold in the ground hazelnuts, remaining flour, baking powder and salt with a large metal spoon.
  5. Divide the mix between the prepared tins and level the tops. Bake for 35-40 minutes (or until well risen and a skewer comes out clean when inserted). Once baked, prick the surfaces of the cakes with a fork and spoon over 3-4tbsp of the lavender honey syrup, then leave to cool completely in the tins.
  6. While the cakes are cooling, make the lavender mascarpone cream. Put all the ingredients in a large bowl (or bowl of a stand mixer) and whisk until thick and spreadable. Scrape half the mixture into a piping bag. Now you’re ready to assemble the cake (providing all your elements are completely cool!).
  7. To put the cake together, slice the sponges in half horizontally (so you have four even layers). Place the first layer down on your chosen plate and pipe a thick ring of mascarpone cream around the edge, then fill the middle with one third of the blackberry compote and repeat this until you’ve stacked up all four layers. With the remaining mascarpone cream, cover the cake and smooth with a palette knife. Decorate with blooms from the Eloise bouquet or freestyle with hazelnuts, fresh blackberries and lavender.

Enjoy!

Gooseberry and Lemon Cake with Elderflower Mascarpone

Cakes, Uncategorized

Light, buttery sponge flavoured with lemon, tart pockets of soft, juicy gooseberries, and a generous swirl of elderflower mascarpone make up this simple summer cake and ode to the British countryside.

Ingredients

  • 225g butter, softened
  • 225g caster sugar
  • zest 2 lemons
  • 1tsp vanilla extract
  • 4 eggs
  • 225g self raising flour
  • 75g ground almonds
  • 1tsp baking powder
  • 250g gooseberries (blueberries, blackberries or raspberries would also work well)
  • 200g mascarpone
  • 3tbsp elderflower cordial
  • 1tbsp honey

Method

  1. Preheat the oven to 180c. Grease and line a 9 inch cake tin.
  2. Place the butter, sugar, lemon zest and vanilla in a large bowl (or bowl of a stand mixer with paddle attachment) and beat until very light, pale and fluffy. Add the eggs, one at a time, beating well between each addition. Add a little flour if you’re worried about curdling.
  3. Once all the eggs are well incorporated, fold in the flour, ground almonds and baking powder. Trim the tops and stalks of the gooseberries then fold them through the cake batter.
  4. Scrape the cake batter into the prepared tin and level off the top. Bake for 35-40 minutes or until the cake is springy and golden (or until a skewer comes out clean when inserted). Once baked, leave the cake to cool completely in the tin.
  5. Meanwhile, whisk together the mascarpone, elderflower and honey. When the cake is cool, swirl the mascarpone over the cake and decorate with fresh flowers.

Enjoy!

Brown Butter, Pecan and White Chocolate Brownies (GF)

Chocolate, Uncategorized

If you do one thing this weekend, make these brownies; with brown butter delivering a deep nutty flavour, pecans adding a welcome crunch and dark brown sugar leaving you with a molasses hit, they 100% deliver on flavour and texture and are perhaps the most delicious brownies I’ve made to date (drops mic) (cringes).

Ingredients (makes 9-12 brownies)

  • 250g butter, cubed
  • 250g dark chocolate
  • 100g dark brown soft sugar
  • 100g golden caster sugar
  • 3 eggs, plus 1 egg yolk
  • large pinch sea salt
  • 100g gluten free plain flour (I used Doves Farm)
  • 100g chopped pecans
  • 75g chopped white chocolate
  • 75g chopped milk chocolate

Method (makes 9-12 brownies, depending on how hungry you are)

1) Preheat the oven to 180c. Grease and line a 22x22cm brownie tray.

2) Place the cubed butter in a saucepan and melt over a medium heat. Once completely melted, up the heat and allow the butter to foam until it smells nutty and reaches a deep golden colour. At this stage, remove from the heat and add in the chopped dark chocolate. Let it sit for a couple of minutes then stir briefly to create a smooth glossy mix. Set aside to cool a little.

3) While the chocolate mixture cools, place the sugars, salt, eggs and egg yolk in a stand mixer (or in a large bowl) and beat until very light and voluminous (it will pretty much double in size). This stage is well worth the effort- it will give you that classic cracked top.

4) Once the egg mixture is ready, pour the chocolate mix down the side of the bowl and fold in using a large metal spoon. Add the gluten free flour and do the same until you have a smooth, lump free batter. Now add the chocolate chunks and pecans and stir through to evenly distribute.

5) Tip the mix into the prepared tin and level off. Bake for 25-30 minutes.

6) When it’s ready, the brownie will have a flaky crisp top but will still be gooey and moist on the inside. Set aside to cool (completely) in the tin then remove, slice up and serve.

 

Blood Orange and Ginger Celebration Cake

Cakes

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!

Rhubarb and Ginger Cake with Cardamom Creme Fraiche

Cakes

It’s hardly surprising that a combination of some of my very favourite ingredients (brilliant pink forced rhubarb, fiery stem ginger and warming cardamom) have married together to form my perfect cake (aside from fudgy, rich chocolate cake- that space in my heart will never be replaced). The recipe is super easy and the result is a moist, fruity bake packed full of flavour. Serve up with pistachio praline and additional poached rhubarb to brighten up the miserable grey that is January…

Ingredients (serves 8-12)

For the cake

  • 250g self-raising flour
  • 2tsp ground ginger
  • 1tsp ground cinnamon
  • 1tsp bicarbonate of soda
  • pinch salt
  • 175g golden syrup
  • 3tbsp ginger syrup (from a stem ginger jar)
  • 125g butter
  • 4 balls stem ginger, diced
  • 125g dark soft brown sugar
  • 2 eggs
  • 250ml milk
  • 200g forced rhubarb

For the cardamom creme fraiche

  • 300ml creme fraiche
  • 10 cardamom pods, seeds removed and ground to a fine powder
  • 1tbsp icing sugar

Optional extras

  • poached rhubarb pieces (just pop 125ml water and 125g caster sugar in a saucepan and heat to melt the sugar- once it’s dissolved, bring to the boil and add 200g sliced rhubarb. Remove from the heat and leave for 5 minutes or until the rhubarb is tender but not mushy, then drain and use as desired)
  • pistachio praline (put 100g caster sugar in a heavy bottom pan and leave it to melt, swirling occasionally. Once completely melted add in 100g pistachios and swirl until the syrup has reached a deep golden colour. Scrape onto some greaseproof paper to set hard then break into a mixer, blitz and use as desired)

Method

  1. Preheat the oven to 180c. Grease and line a 20cm cake tin.
  2. Stir together the flour, ginger, cinnamon, bicarbonate of soda and salt in a large bowl. In a saucepan melt together the golden syrup, ginger syrup, butter, diced stem ginger and sugar. Bring to the boil for a minute then make a well in the dry ingredients and add the melted mixture. Stir together to eliminate any lumps then whisk the eggs and milk in a jug and add those in too and beat once more.
  3. Slice the rhubarb into 2 inch lengths and stir through, then tip the batter into the prepared tin (the mix is quite loose but don’t worry, it bakes beautifully and the rhubarb levels out within the cake during baking and doesn’t end up sinking to the bottom!)
  4. Bake for 1 hour- 1 hour 10 minutes or until the cake has reached a deep golden colour and a skewer comes out clean when inserted (it’s quite a long cooking time but this is necessary as there is a fair amount of liquid in the fruit- if the cake starts colouring a little too much before it’s cooked through, just cover it in foil for the remaining cooking time).
  5. While the cake is baking make the cardamom creme fraiche topping. To do this simply whisk together the creme fraiche, ground cardamom and icing sugar.
  6. Once your cake is baked, allow it to cool completely in the tin before removing it and presenting it on your chosen plate. Dollop on the creme fraiche just before serving and decorate with rhubarb and pistachios. I like to be quite free with this presentation but you can make yours more refined if you like.

Enjoy!

Dark Chocolate and Salted Tahini Cookies

Biscuits

Tahini, a thick sesame paste commonly used in Middle Eastern cooking, is my go to ingredient for when I want to  add a deep, nutty and slightly bitter flavour to a dish. I don’t usually think of incorporating tahini into my baking (for some unknown reason), and more often than not I’ll just pop it into baba ganoush, add it into a yoghurt dressing or drizzle it neat over slow cooked lamb and roasted roots to balance out a sweet date syrup glaze. This being said, yesterday I fancied making some cookies (someone put a stop to my wild and spontaneous lifestyle please…) and decided to bring tahini into the mix alongside sea salt and rich dark chocolate- the major players in my cookie game. The resulting cookies are absolutely delicious with a good balance of sweet, savoury, nutty and salty flavours; one hundred percent give the recipe a go, it’s a real winner.

Ingredients

  • 115g tahini
  • 110g unsalted butter
  • 125g caster sugar
  • 150g dark brown soft sugar
  • 2 eggs
  • 1tsp bicarbonate of soda
  • 2tsp sea salt
  • 300g plain flour
  • 300g coarsely chopped dark chocolate, plus 50g extra for decoration (optional)
  • 2tbsp toasted sesame seeds (optional)

Method

  1. Preheat the oven to 180c. Line 3 large baking trays with greaseproof paper.
  2. Place the butter, tahini and both sugars in a large bowl (or bowl of a stand mixer) and beat until light and fluffy. Add in the eggs one at a time, beating well between each addition. If the mix curdles or you’re worried about curdling, add 2tbsp of the flour with each egg.
  3. Once the eggs are well incorporated add the bicarbonate of soda, salt and flour then mix to combine. Finally, add in the coarsely chopped chocolate and very briefly mix once more just to distribute through the dough.
  4. Pop the dough in the fridge for half an hour to firm up a little, then line even balls onto the prepared trays leaving room for spreading (I like to use an ice cream scoop for this). Bake for 12-15 minutes or until the edges of the cookies are turning a light golden colour but the middles are still very soft (they will firm up during cooling).
  5. To finish the cookies melt the additional dark chocolate and drizzle over the tops, then sprinkle with toasted sesame seeds.

Enjoy!

Apple Gingerbread with Rum Caramel

Cakes

This Autumnal bundt cake, inspired by the humble toffee apple, is perfect for feeding a bonfire night crowd; it’s easy to make, packed with flavour and can be enjoyed hot with ice cream or cold alongside your post-fireworks drink.

Ingredients

For the gingerbread:

  • 150g butter
  • 125g dark brown soft sugar
  • 175g golden syrup
  • 200g black treacle
  • 4 balls stem ginger, chopped
  • 2tsp ground ginger
  • 1tsp ground cinnamon
  • 1/2 freshly grated nutmeg
  • 250ml milk
  • 3 eggs
  • 1tsp bicarbonate of soda
  • 300g plain flour
  • 3 Golden Delicious apples, peeled and chopped (about 1-2cm cubes)

For the rum caramel:

  • 200g caster sugar
  • 125ml water
  • 100ml double cream
  • pinch salt
  • 2tbsp rum (or brandy)

Method:

  1. Preheat the oven to 170c. Grease a 22cm bundt tin (or 20cm square tin) with butter then dust with plain flour and tap off the excess. Set aside.
  2. For the gingerbread place the butter, sugar, syrup, treacle, stem ginger and spices in a large saucepan over a medium heat. Melt the ingredients together, stirring occasionally, until you have a smooth liquid. Set aside to cool for 5 minutes then stir in the milk and eggs.
  3. In a large bowl briefly stir the bicarbonate of soda and flour to combine. Add in the warm liquid and beat until you have a smooth batter (this should only take a minute or so- I do it by hand).
  4. Finally, add the chopped apples and briefly stir, then scrape the batter into the prepared tin and bake for 35-45 minutes until a skewer comes out clean with a few moist crumbs attached.
  5. Leave the cake in the tin for 10 minutes to cool a little while you make the caramel. For the caramel just pop the water and sugar in a saucepan and heat gently until the sugar dissolves (do not let it boil and do not stir it at this stage). Once the sugar has dissolved up the heat and boil the syrup until it reaches a deep golden colour, then add in the cream, salt and rum and stir (it will spit a little but don’t worry, just watch your hands!). Set aside once your caramel is smooth and lump free.
  6. Now turn out your bundt cake (it will still be warm) and prick it all over with a skewer. Pour over most of the caramel, allowing it to sink into the holes. Serve with ice cream and any leftover caramel.

Enjoy!

Orange, Parsnip and Ginger Cake

Cakes

Don’t be put off by the inclusion of parsnips in this recipe; they’re deliciously sweet root vegetables which work in the same way as carrots when baked alongside nuts, sugar and spice. I’ve filled and topped this cake with refreshing ginger mascarpone which acts as the perfect contrast to the spiced walnut, parsnip and orange sponge.

Ingredients

For the cake:

  • 4 eggs
  • 200g caster sugar
  • 50g light brown soft sugar
  • 300ml sunflower oil
  • 225g plain flour
  • 2tsp baking powder
  • 1 1/2 tsp bicarbonate of soda
  • large pinch salt
  • 2tsp ground ginger
  • 1tsp cinnamon
  • 1/2 grated nutmeg (fresh)
  • 450g grated parsnip
  • 100g sultanas
  • zest 2 oranges
  • 175g chopped walnuts

For the ginger mascarpone:

  • 450g mascarpone
  • 3tbsp ginger syrup
  • 2-3tbsp icing sugar
  • 100ml double cream

For decoration:

  • 3 stem ginger balls, diced
  • 50g chopped and toasted walnuts
  • a little caramel sauce (optional)

Method

  1. Preheat the oven to 180c. Grease and line two 8 inch cake tins.
  2. Place the eggs, sugars and oil in a large bowl (or bowl of a stand mixer) and beat until pale and thick. Stir together the plain flour, baking powder, bicarbonate of soda, salt, ginger, cinnamon and nutmeg in another bowl then add to the egg mixture and beat briefly to throughly combine. Stir in the grated parsnip, sultanas, orange zest and walnuts.
  3. Split the cake batter evenly between the two prepared tins and level off. Bake for 45-55 minutes or until a skewer comes out clean when inserted. Once baked, leave the cakes to cool in the tins.
  4. While the cakes are cooling, make the ginger mascarpone. To do this simply whisk together all the ingredients until smooth.
  5. To assemble the cake spread a generous layer of ginger mascarpone over the first sponge, sandwich on the second then spread over the remaining mascarpone. Top with stem ginger pieces, chopped walnuts and caramel sauce, if you like.

Enjoy!