recipes
Naked ginger cake with mascarpone frosting and rosemary trees
2021-12-08
Ingredients
For the cake
- 270g plain flour (Lamb brand)
- 130g whole meal flour (Lamb brand)
- ½ tsp salt
- 3 tsp baking powder (Lamb brand)
- 2 tsp ground cinnamon
- ½ tsp ground cloves
- 1 1/2 tsp ground ginger
- ¼ tsp ground nutmeg
- 225g margarine (Stork)
- 140g brown sugar (Lamb brand)
- 200g caster sugar (Lamb brand)
- 4 eggs (Le Naturelle)
- 2 tsp vanilla
- 280g black treacle
- 240g yogurt
You will also need
- 300g butter (Valio)
- 1 x 200g tub cream cheese (Emborg)
- 1 tsp vanilla extract
- 600g icing sugar (Lamb brand)
- Fresh berries, dried orange slices and fresh rosemary to decorate
Method
Use a tin of 8 to 9 inches. Sift together all the dry ingredients and put aside. Next, beat together the butter and sugars till light, followed by the eggs one at a time. Stir in the molasses and vanilla, followed by ⅓ flour mixture, ⅓ of the yoghurt and so on. Divide the cake batter into 3 greased pans and bake at 200°C for 20-25 minutes. Meanwhile, beat the butter till light, then mix in the vanilla and mascarpone cheese. Finally, slowly stir in the icing sugar and mix together well. Place in the fridge to chill and set. When ready, sandwich the 3 cake layers with the cream cheese frosting and neatly spread around the top and sides of the cake, allowing the cake to show through. Chill the frosted cake before decorating the top with frosted berries and rosemary sprigs and dried orange slices.
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