Mascarpone cheese, with its slightly tart flavor, gets a sweet boost from honey. If you can't find mascarpone, top this with honey-sweetened sour cream or crème fraîche.
Recipe information
Yield
Makes 9 servings
Ingredients
Topping
Cake
Preparation
For topping:
Step 1
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:
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. (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.
Step 4
- Italian cream cheese available at Italian markets and many supermarkets.
