Sticky Jamaican ginger cake with butterscotch sauce

Sticky Jamaican ginger cake with butterscotch sauce
  • Serves icon Serves 12
  • Time icon Hands-on time 30 min, plus cooling, Oven time 45 min

Bake Off finalist Ruby Bhogal’s sticky Jamaican ginger cake is the ultimate celebration cake. Layers of deliciously sticky spiced Jamaican ginger cake are sandwiched together with a salted butterscotch sauce and are smothered in orange mascarpone cream. Perfect to whip up for a celebration or a spot of afternoon tea or for a Platinum Jubilee lunch.

This recipe has been created for this year’s Big Jubilee Lunch, which brings neighbours and communities together to share friendship, food and fun. Join millions of people across the UK from 2-5 June and celebrate HM The Queen’s Platinum Jubilee. There are more reasons than ever to celebrate together this year and everyone’s invited! Get your free pack at thebigjubileelunch.com and join the nation in celebration!

Ingredients

For the sponges

  • 260g unsalted butter, softened, plus extra to grease
  • 210g dark brown sugar
  • 100g golden syrup
  • 75g black treacle
  • 4 large free-range eggs, at room temperature
  • 260g self-raising flour, sifted
  • 1½ tbsp ground cinnamon
  • 2½ tbsp ground ginger
  • 1½ tsp vanilla bean paste
  • 45g soured cream
  • 5 pieces stem ginger, finely diced, plus syrup from jar

For the butterscotch sauce

  • 150ml double cream
  • 75g light brown sugar
  • 45g salted butter, cubed

For the mascarpone cream

  • 250g mascarpone
  • 50g cream cheese
  • 50g caster sugar
  • 1½ tsp vanilla bean paste
  • Zest 3 large oranges
  • 400ml double cream

You’ll also need

  • 3 x 18cm round cake tins

Method

  1. Heat the oven to 150°C fan/gas 3. Grease the cake tins and line with baking paper. Put the softened butter, sugar, golden syrup and treacle into the bowl of a stand mixer and beat using the paddle attachment until light and fluffy – this should take a few minutes. Add the eggs one at a time, mixing well between each addition. Put the flour, cinnamon and ground ginger in a separate bowl and combine with a fork before adding a third to the butter mixture. Mix well, then remove the bowl from the mixer and use a spatula or large metal spoon to fold in another third of the flour mixture with the vanilla bean paste. Finally, add the remaining flour with the soured cream and diced stem ginger. Fold lightly to keep as much air in the batter as possible.
  2. Divide the batter among the 3 lined tins, then bake in the oven for 35-45 minutes. Remove the tins from the oven and leave to cool for 5 minutes before turning the sponge cakes out onto a wire rack. Trim off any domed tops to create a flat surface, then use a pastry brush to cover the top of each sponge with some of the syrup from the stem ginger jar. Wrap the sponges in cling film and leave to cool completely.
  3. While the sponge cakes are baking and cooling, make the butterscotch filling. Put the cream, light brown sugar and butter into a saucepan and cook gently over a medium heat until the sugar has dissolved, the butter has melted, and the liquid begins to bubble. Take off the heat, stir in a pinch of sea salt, then transfer to a bowl to cool. Once cool, put the filling in the fridge until ready to use so it can firm up slightly.
  4. For the mascarpone cream, put the cheeses, vanilla, sugar and orange zest into the bowl of a stand mixer and whisk until smooth. Pour in the double cream and whisk on a slow to medium speed until soft peaks form. Transfer the cream to a piping bag.
  5. To assemble the cake, put one sponge on a serving plate and pipe an even layer of cream over it. Use the back of a spoon to create a dip in the middle of the cream and add a generous dollop of the chilled butterscotch sauce. Repeat with the remaining sponges before covering the entire cake with the remaining cream.
  6. Serve in slices with a drizzle of any remaining butterscotch sauce and a cup of tea.

delicious. tips

  1. The sponges can be made the day before and left to cool overnight. Alternatively, freeze the sponges for up to 3 months. The butterscotch sauce can be made up to 5 days in advance and kept covered in the fridge.

Recipe By

Ruby Bhogal

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