Molasses-Gingerbread Cake with Mascarpone Cream

Ingredients

• 1.8 teaspoons baking soda 
• 0.8 cup canola oil 
• 1 teaspoon cinnamon 
• 2 tablespoons confectioners' sugar 
• 0.8 cup brown sugar dark
• 2  eggs 
• 2.3 cups flour all-purpose
• 1.8 teaspoons ground ginger 
• 0.8 cup heavy cream 
• 0.3 cup honey 
• 1 teaspoon lemon zest finely grated
• 1 cup mascarpone cheese at room temperature
• 0.5 cup blackstrap molasses 
• 0.8 teaspoon orange zest finely grated
• 1  orange zest with a vegetable peeler and sliced lengthwise into 1/8-inch strips peeled
• 0.5 teaspoon salt 
• 1 pinch salt 
• 0.5 cup sugar 
• 0.8 cup water boiling
• 4 cups water 

Equipment

• bowl
• frying pan
• sauce pan
• oven
• whisk
• baking pan
• hand mixer
• slotted spoon

Directions

1. Make the Cake: Preheat the oven to 35
2. Spray a 9-inch square baking pan with vegetable cooking spray. In a large bowl, combine the flour with the ground ginger, cinnamon, baking soda and salt. In a medium bowl, whisk the canola oil with the brown sugar, molasses, honey, eggs and lemon zest until smooth.
3. Whisk the wet ingredients into the dry ingredients until combined.
4. Whisk in the boiling water. Scrape the batter into the prepared pan and bake for about 1 hour and 10 minutes, until a cake tester inserted in the center of the cake comes out clean. Set the pan on a rack and let the cake cool completely, about 2 hours.
5. Meanwhile, Make the Orange Confit: In a medium saucepan, combine the strips of orange zest with the water and sugar. Bring to a boil and cook over high heat until syrupy and the orange zest is soft, about 30 minutes. Using a slotted spoon, transfer the orange confit to a plate; discard the syrup.
6. Make the Mascarpone Cream: In a large bowl, using an electric mixer at medium speed, beat the mascarpone with the cream, orange zest, confectioners' sugar and salt until soft peaks form.
7. Cut the molasses-gingerbread cake into squares and transfer to plates. Dollop the mascarpone cream on top, garnish with the orange confit and serve.