pumpkin ginger walnut and date cake with mascarpone cream


this was the cake I made for the workshop I did with carole poirot last weekend. it has grated squash, candied ginger, walnuts and dates in it. the workshop attendees all gave it the thumbs up so I decided to post the recipe for you. we styled the cake in a moody scene this time as this months theme was rustic autumn bakes. we used a black back drop which created a great moody atmosphere (just like the London weather on the day) so I loved it. pumpkin or squash is so yummy in cakes, rather than going through the hassle of cooking and pureeing the squash I just grated it (using my magimix processor on the smallest grating blade) the candied ginger and dates along with the moisture from the squash make for a lovely squidgy cake which is perfect for this time of year. Carole and I along with Kimberly from the little plantation are hosting a three day retreat in march if you want to come and learn about camera settings, styling and lots more and have a fun weekend in a beautiful manor house in the north Devon countryside, if that sounds like something for you then for info go here. scroll down for the recipe.








  • 1 cup caster sugar
  • 1/2 cup soft brown sugar
  • 4 eggs
  • 1 cup melted unsalted butter
  • 2 cups plain flour
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 1 tsp. cinnamon
  • 1 and half tbsp. ground ginger
  • 2 cups grated squash
  • 1/2 cup walnuts finely chopped
  • 1/3 cup candied stem ginger
  • 1/3 cup chopped dates
  • 1/4 cup cacao nibs


preheat the oven to 160c and grease and line 4 11cm tins, whip the eggs and sugars together until pale, then in a separate bowl sift together the flour, baking powder, bicarbonate of soda, salt and cinnamon and ground ginger. turn the mixer down to low and add 1/4 of the melted butter, then add 1/4 of the flour and continue adding alternating between the two, once combined fold in the grated squash, then fold in the chopped walnuts, candied ginger, dates and cacao nibs and then separate the mixture into the four tins and level out and bake for about 25 minutes or until a knife inserted comes out clean.

for frosting

  • 600g mascarpone
  • 400ml double cream
  • 1 cup powdered sugar

whip the cream and icing sugar and add the mascarpone and mix until it holds its self (soft peaks) then put it into a piping bag, take a layer of sponge and put it on the cake stand and pipe on the filling then add the next layer and continue until all the layers are added. then decorate with some walnuts and dried flowers.