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Gingerbread Squares With Honey-Mascarpone Cream

  • 9servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B9, B12, C
MineralsNatrium, Chromium, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Topping

  2. 1 Mascarpone cheese - (8 oz)

  3. (available at Italian markets and many

  4. Supermarkets)

  5. 2 tablespoons 30ml Honey

  6. 1 tablespoon 15ml Fresh lemon juice

  7. Cake

  8. 1 1/4 cups 78g / 2.8oz All-purpose flour

  9. 2 teaspoons 10ml Ground ginger

  10. 1 teaspoon 5ml Ground cinnamon

  11. 1 teaspoon 5ml Baking soda

  12. 1/4 teaspoon 1 1/3ml Ground cloves

  13. 1/4 teaspoon 1 1/3ml Salt

  14. 1/4 cup 36g / 1 1/3oz Finely-chopped crystallized ginger

  15. 1/2 cup 118ml Vegetable oil

  16. 1/2 cup 118ml Mild-flavored (light) molasses

  17. 1/2 cup 80g / 2.8oz Dark brown sugar - (packed)

  18. 1 cup 198g / 7oz Egg (large)

  19. 1 1/2 teaspoons 7 1/2ml Grated lemon peel

  20. 1/2 cup 118ml Boiling water

  21. Powdered sugar

Instructions Jump to Ingredients ↑

  1. For Topping: Whisk mascarpone cheese, honey, and lemon juice in small bowl to blend. Cover; chill until ready to serve. (Can be made 1 day ahead; keep chilled.)

  2. For Cake: Preheat oven to 350 degrees. Butter and flour 8-inch square metal baking pan. Whisk first 6 ingredients in medium bowl to blend well; whisk in crystallized ginger. Whisk oil, molasses, and brown sugar in large bowl to blend; whisk in egg and lemon peel. Gradually whisk in dry ingredients, then boiling water. Transfer batter to prepared pan.

  3. Bake cake until tester inserted into center comes out clean, about 30 minutes. Cool cake 15 minutes. (Can be made 1 day ahead. Cool completely; cover and store at room temperature.)

  4. Cut cake into squares; sift powdered sugar over. Serve warm or at room temperature with topping.

  5. This recipe yields 9 servings.

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