Bread Recipes
Gingerbread Squares with Honey-Mascarpone Cream
Yield: 9 servings
Ingredients
Topping
- 8 ounces mascarpone cheese*
- 2 tablespoons honey
- 1 tablespoon fresh lemon juice
Bread
- 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 dark brown sugar, packed
- 1 large egg
- 1 1/2 teaspoons grated lemon peel
- 1/2 cup boiling water
Finishing
Instructions
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.)
Bread
- Heat oven to 350 degrees F. Butter and flour an 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 for 15 minutes. (Can be made 1 day ahead. Cool completely; cover and store at room temperature.)
Finishing
- Cut cake into squares; sift confectioners' sugar over.
- Serve warm or at room temperature with topping.
Notes
* Italian cream cheese available at Italian markets and many supermarkets. If you can't find mascarpone, top this with honey-sweetened sour cream or creme fraiche.