Molasses-Gingerbread Cake with Mascarpone Cream

Name: Molasses-Gingerbread Cake with Mascarpone Cream
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 9
Cuisine: Global
Ingredients: 2 teaspoons baking soda; 177 milliliters canola oil; 1 teaspoon cinnamon; 2 Tbsps confectioners sugar; 177 milliliters dark brown sugar; 2 eggs; 532 milliliters all-purpose flour; 2 teaspoons ground ginger; 177 milliliters heavy cream; 59 milliliters honey; 1 teaspoon finely grated lemon zest; 237 milliliters mascarpone, at room temperature; 118 milliliters molasses; 1 teaspoons finely grated orange zest; 1 orange, zest peeled with a vegetable peeler and sliced lengthwise into 1/8-inch strips; 1 teaspoons salt; 1 pinch pinch of salt; 118 milliliters sugar; 177 milliliters boiling water; 946 milliliters water

This recipe serves 9. Watching your figure? This vegetarian recipe has 680 calories, 7g of protein, and 39g of fat per serving. 1 person found this recipe to be yummy and satisfying. From preparation to the plate, this recipe takes around 45 minutes. Head to the store and pick up eggs, lemon zest, cinnamon, and a few other things to make it today.

Instructions

Make the Cake: Preheat the oven to 35

Equipment you will use

Oven

Spray a 9-inch square baking pan with vegetable cooking spray. In a large bowl, combine the flour with the ground ginger, cinnamon, baking soda and salt. In a medium bowl, whisk the canola oil with the brown sugar, molasses, honey, eggs and lemon zest until smooth.

Ingredients you will need

Vegetable Oil Cooking Spray

Ginger Powder

Baking Soda

Brown Sugar

Canola Oil

Lemon Zest

Cinnamon

Molasses

All Purpose Flour

Honey

Egg

Salt

Equipment you will use

Baking Pan

Whisk

Bowl

Whisk the wet ingredients into the dry ingredients until combined.

Equipment you will use

Whisk

Whisk in the boiling water. Scrape the batter into the prepared pan and bake for about 1 hour and 10 minutes, until a cake tester inserted in the center of the cake comes out clean. Set the pan on a rack and let the cake cool completely, about 2 hours.

Ingredients you will need

Water

Equipment you will use

Oven

Whisk

Frying Pan

Meanwhile, Make the Orange Confit: In a medium saucepan, combine the strips of orange zest with the water and sugar. Bring to a boil and cook over high heat until syrupy and the orange zest is soft, about 30 minutes. Using a slotted spoon, transfer the orange confit to a plate; discard the syrup.

Ingredients you will need

Orange Zest

Orange

Sugar

Syrup

Water

Equipment you will use

Slotted Spoon

Sauce Pan

Make the Mascarpone Cream: In a large bowl, using an electric mixer at medium speed, beat the mascarpone with the cream, orange zest, confectioners' sugar and salt until soft peaks form.

Ingredients you will need

Powdered Sugar