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Receta Gingerbread Squares With Honey Mascarpone Cream
by Global Cookbook

Gingerbread Squares With Honey Mascarpone Cream
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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

  1. 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.)
  2. 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.
  3. 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.)
  4. Cut cake into squares; sift powdered sugar over. Serve hot or possibly at room temperature with topping.
  5. This recipe yields 9 servings.
  6. 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.