Graza

Preheat oven to 375°F. Prepare a 9×5-inch loaf tin by greasing with butter or baking spray. Line it with parchment paper so there’s an overhang on the long sides. This makes it easier to lift out of the tin.

In a large mixing bowl, whisk together the flour, baking soda, baking powder and salt. Set aside.

To a small mixing bowl, add the sugars, cinnamon, ginger, eggs, Graza Sizzle olive oil and vanilla. Whisk until smooth.

Pour the wet ingredients into the dry ingredients and, using a flexible rubber spatula, fold the them together. Continue mixing, ensuring you’re scraping the sides and bottom of the bowl, until the last streaks of flour disappear.

Pour the batter into the prepared tin. With a butter knife, draw a line, lengthwise, down the middle of the batter. This encourages the bread to crack down the center as it bakes and rises.

Bake on the middle rack for about 20 minutes then turn down the temperature to 350°F and bake 30-35 more minutes or until the top is deep golden brown and a wooden skewer inserted into the center comes out with just a few moist crumbs. The internal temperature of the loaf should be between 200-210°F.

Let the loaf cool in its tin for 5 minutes, then lift it out using the parchment and transfer it to a wire rack to cool completely.

Make the mascarpone cream. In the bowl of a stand mixer with the whisk attachment, or using a hand mixer, stir the mascarpone with the honey just to loosen it up slightly.

With the mixer running on medium speed, pour in the heavy cream. Continue whisking just until the mixture is smooth and creamy. Do not over-whisk or you will curdle the cream.

Top slices of the loaf cake with mascarpone cream. Drizzle with Graza Drizzle olive oil.