Gingerbread with Satsuma Mascarpone Cream
Makes one 9x9 cake or one 9x13 quarter sheet cake. Recipe is by Teresa B. Day.
1 2/3 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon ground cloves
½ teaspoon salt
1 1/4 teaspoons baking soda
½ cup dark brown sugar
½ cup Steen’s cane syrup
½ cup coconut oil
1 egg beaten
4 tablespoons satsuma juice (2 satsumas), divided
½ cup boiling water
8 ounces mascarpone cheese, softened
½ cup sour cream
2 tablespoons lemon juice
1/4 cup powdered sugar
1. Preheat oven to 350 F. Grease an 9x9 square pan or line a quarter sheet cake pan with parchment paper.
2. Whisk together flour, spices, salt, baking soda and sugar.
3. Stir in the cane syrup, coconut oil, beaten egg and 2 tablespoons satsuma juice into the dry ingredients.
4. Slowly pour boiling water into the batter while stirring constantly. Whisk until smooth.
5. Pour batter into prepared pan.
6. Bake 30 to 35 minutes for the 9x9 pan or 20 minutes for the sheet pan, or until a toothpick inserted in the middle of cake comes out clean.
7. While the cake is baking, whisk together mascarpone cheese, sour cream, remaining 2 tablespoons satsuma juice, lemon juice and powdered sugar. Chill until cake is completely cooled and ready to serve.
8. Serve cake topped with mascarpone cream and satsuma zest. If you use the sheet pan, use a cookie cutter or glass rim to cut cake into circles to fit a small jar or make mini layer cakes. Layer the cake and cream and serve.