Marcus Wareing's warming ginger cake

Here's a recipe that'll warm the cockles of your heart: spicy, sweet ginger cake with salted caramel sauce, and then topped with a luxurious banana cream

Marcus Wareing's ginger cake with banana cream

Serves 6

Preparation time 30 mins

Cooking time 20 mins

Marcus Wareing has had a busy year. As well as running his three restaurants Marcus, The Gilbert Scott and Tredwell's, he's been whipping Sienna Miller and Bradley Cooper into shape for new movie Burnt. Thankfully he still had time to share his favourite recipe for a warming winter dessert with us – and true to form, it's quick and simple to put together.  



Banana purée

  • 200g banana
  • 200g sugar

Banana cream

  • 55g Double cream
  • 5g Whipping cream
  • 1 tsp crème de banane
  • 20g banana purée

Ginger cake

  • 70g butter
  • 100g dark brown soft sugar
  • 100g golden syrup
  • 42g stem ginger, puréed
  • 90ml whole milk
  • 1 egg
  • 140g self raising flour

Salted caramel sauce

  • 120g caster sugar
  • Water to cover sugar
  • 120g whipping cream
  • 20g unsalted butter
  • ½ tsp table salt


1. Preheat the oven to 170°C.

2. To make the banana purée, caramelise the sugar then add the banana and cook out until a purée is formed. Mix until smooth.

3. For the banana cream, whisk the cream until soft peaks forms. Add the purée and alcohol and whip until thick.

4. For the ginger cake, place the butter, sugar, and syrup into a bowl and melt over a bain marie, add the purée and mix well. Add the egg and mix well. Add the flour and mix until just combined.

5. Pour into a greased, lined tin and bake for 12 16 minutes until a skewer comes out clean. Allow to cool fully before cutting.

6. For the sauce, place the sugar, saturated with water, into a pan over a high heat. Allow to boil and caramelise.

7. Bring the cream to the boil, add to the caramel with the butter and whisk until combined. Finish with the salt.