Best of all: it’s mostly sweetened with molasses (which, fun fact, is an awesome source of calcium, iron, and magnesium) instead of refined sugar. The cake is not too sweet, and it’s full of all the delicious holiday spices you love, including both ground AND fresh ginger. And the orange mascarpone cream is fluffy, light, and divine- the fresh orange flavor pairs perfectly with the gingerbread cake.
In the spring, we planted a satsuma orange tree in our back yard. It’s thrived this year, and has produced upwards of 20 oranges. That’s tons, for such a new, itty-bitty tree! Satsumas are one of the most popular kind of Mandarin oranges, and are known for how juicy they are. Which makes them perfect for cooking. I used satsuma zest and juice in the whipped cream, but you can use any kind of orange you want – Mandarin or otherwise – to make it. Ever since seeing Stress Baking’s Mascarpone Whipped Cream recipe, I’ve been aching to try it out. I just LOVE mascarpone cheese. Usually found in Italian desserts like tiramisu or cannoli, it’s a very soft and somewhat sweet cheese that’s creamy, decadent, and delicious. In this recipe, it thickens the whipped cream a bit and adds a smooth, velvety flavor and texture to the mix. It’s simple and lets the fresh orange shine, and it compliments the spices in the cake perfectly.
As with the cake, the orange mascarpone whipped cream isn’t too sweet and only has 1/4 cup of sugar in the whole batch. Which means you can definitely, without a doubt, eat it by the spoonful while you are waiting patiently for the cake to bake. Right? The cake really is just a traditional recipe for fresh gingerbread, but since I made it in a round pan and served it like a cake, I called it a cake. It’s best served warm in all its gooey, sticky, molassesey glory, topped with the cool whipped cream. I love using fresh ginger in desserts (like in these spicy ginger date cookies)– for this cake, I used both fresh AND ground to add an awesome, spicy, gingery punch.
The orange mascarpone whipped cream can be made a few days in advance. The cake can be made a day in advance, but since it’s best served warm, I recommend reheating the slices in the microwave for a few seconds just before serving. Alternatively, since the cake takes a good hour to bake, it would be easy to throw it in the oven during your holiday dinner. By the time everyone is done eating and has digested a bit, it will be ready to go! Here’s the recipe for Spicy Gingerbread Cake with Orange Mascarpone Cream. Here’s to holiday baking recipes! You might also like this Dutch Butter Cake and these Gingerbread Energy Balls.
