Ingredients
1
8-ounce package mascarpone cheese *
1
1/4 cups all purpose flour
1/4
cup finely chopped crystallized ginger
1/2
cup mild-flavored (light) molasses
1/2
cup (packed) dark brown sugar
1
1/2 tsp grated lemon peel
Directions
2.
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.)
4.
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.
5.
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.
6.
* Italian cream cheese available at Italian markets and many supermarkets.
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