Grown-Up Gingerbread Cake With Orange Mascarpone Cream |
|
 |
Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 8 |
|
Camilla Saulsbury Ingredients:
2 1/4 cups all-purpose flour |
3/4 cup packed dark brown sugar |
2 1/2 teaspoons ground ginger |
1 3/4 teaspoons baking soda |
1 teaspoon ground cinnamon |
1 teaspoon ground cardamom |
1/2 teaspoon salt |
2 large eggs, at room temperature |
1 cup dark molasses |
1/2 cup unsalted butter, melted and cooled slightly |
1/4 cup vegetable oil |
3/4 cup boiling water |
2 tablespoons powdered sugar |
8 ounces mascarpone cheese, at room temperature |
3/4 cup whipping cream |
2 teaspoons finely grated orange zest |
1 tablespoon freshly squeezed orange juice |
Directions:
1. Preheat oven to 350°; spray a 9-inch square metal baking pan with nonstick baking spray with flour.
2. In a large bowl, whisk together the flour, brown sugar, ginger, baking soda, cinnamon, cardamom, and salt.
3. Add eggs, molasses, butter and oil to flour mixture and whisk until blended and smooth.
4. Whisk in boiling water until just blended (batter will be thin).
5. Spread batter evenly in prepared pan.
6. Bake for 55-60 minutes or until a pick comes out with a few moist crumbs attached.
7. Let cool completely in pan on a wire rack.
8. Serve at room temperature with a dollop of Orange Mascarpone Cream.
9. Orange Mascarpone Cream-in a large bowl, using an electric mixer on medium speed, beat powdered sugar, mascarpone, cream, orange zest and orange juice until soft peaks form.
|
|