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Recipes

Gingerbread Squares with Honey-Mascarpone Cream

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Recipe information

  • Yield

    9 Servings

Ingredients

Topping

1

8-ounce package mascarpone cheese*

2

tablespoons honey

1

tablespoon fresh lemon juice

Cake

1

1/4 cups all purpose flour

2

teaspoons ground ginger

1

teaspoon ground cinnamon

1

teaspoon baking soda

1

/4 teaspoon ground cloves

1

/4 teaspoon salt

1

/4 cup finely chopped crystallized ginger

1

/2 cup vegetable oil

1

/2 cup mild-flavored (light) molasses

1

/2 cup (packed) dark brown sugar

1

large egg

1

1/2 teaspoons grated lemon peel

1

/2 cup boiling water

Powdered sugar

Need to make a substitution?

Preparation

  1. topping

    Step 1

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

  2. cake

    Step 2

    Preheat oven to 350°F. 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.

    Step 3

    Bake cake until tester inserted into center comes out clean, about 30 minutes. Cool cake 15 minutes. DO AHEAD Can be made 1 day ahead. Cool completely; cover and store at room temperature. Cut cake into squares; sift powdered sugar over. Serve warm or at room temperature with topping.

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