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Ingredientes
- 1 pkt mascarpone cheese - (8 ounce) (available at Italian markets and many supermarkets)
- 2 Tbsp. honey
- 1 Tbsp. fresh lemon juice
- 1 1/4 c. all-purpose flour
- 2 tsp grnd ginger
- 1 tsp grnd cinnamon
- 1 tsp baking soda
- 1/4 tsp grnd cloves
- 1/4 tsp salt
- 1/4 c. finely-minced crystallized ginger
- 1/2 c. vegetable oil
- 1/2 c. mild-flavored (light) molasses
- 1/2 c. dark brown sugar - (packed)
- 1 lrg egg
- 1 1/2 tsp grated lemon peel
- 1/2 c. boiling water Powdered sugar
Direcciones
- For Topping: Whisk mascarpone cheese, honey, and lemon juice in small bowl to blend. Cover; refrigeratetill 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 till tester inserted into center comes out clean, about 30 min. Cold cake 15 min. (Can be made 1 day ahead. Cold completely; cover and store at room temperature.)
- Cut cake into squares; sift powdered sugar over. Serve hot or possibly at room temperature with topping.
- This recipe yields 9 servings.
- Comments: Mascarpone cheese, with its slightly tart flavor, gets a sweet boost from honey. If you cannot find mascarpone, top this with honey-sweetened lowfat sour cream or possibly creme fraiche.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 70g | |
| Recipe makes 9 servings | |
| Calories 250 | |
| Calories from Fat 115 | 46% |
| Total Fat 13.01g | 16% |
| Saturated Fat 1.16g | 5% |
| Trans Fat 0.31g | |
| Cholesterol 23mg | 8% |
| Sodium 218mg | 9% |
| Potassium 87mg | 2% |
| Total Carbs 31.58g | 8% |
| Dietary Fiber 1.0g | 3% |
| Sugars 15.94g | 11% |
| Protein 2.79g | 4% |
