Gingerbread Squares With Honey-Mascarpone Cream

Recipe Ingredients

		Topping
1		Mascarpone cheese - (8 oz)
		= (available at Italian markets and many
		Supermarkets)
2 tablespoons	30ml	Honey
1 tablespoon	15ml	Fresh lemon juice
		Cake
1 1/4 cups	78g / 2.8oz	All-purpose flour
2 teaspoons	10ml	Ground ginger
1 teaspoon	5ml	Ground cinnamon
1 teaspoon	5ml	Baking soda
1/4 teaspoon	1.3ml	Ground cloves
1/4 teaspoon	1.3ml	Salt
1/4 cup	36g / 1.3oz	Finely-chopped crystallized ginger
1/2 cup	118ml	Vegetable oil
1/2 cup	118ml	Mild-flavored (light) molasses
1/2 cup	80g / 2.8oz	Dark brown sugar - (packed)
1 cup	198g / 7oz	Egg (large)
1 1/2 teaspoons	7.5ml	Grated lemon peel
1/2 cup	118ml	Boiling water
		Powdered sugar

Recipe Instructions

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.)

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.

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.)

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

This recipe yields 9 servings.

Source:
Bon Appetit, November 2001

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