SPICED OLIVE OIL GINGERBREAD CAKE

This moist and fragrant gingerbread cake, made with olive oil and warm holiday spices, is topped with creamy mascarpone frosting for a festive Christmas dessert.

Makes: 10-12 servings | Preparation Time: 20 minutes

Ingredients for the Cake:

• 2 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tbsp ground ginger
• 1 1/2 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp cloves
• 1/4 tsp salt
• 1 cup La Panza Olive Oil
• 1 cup dark brown sugar
• 1/2 cup molasses
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup buttermilk

Ingredients for the Frosting:

• 1 cup powdered sugar
• 1/2 cup heavy cream
• 1 tsp vanilla extract

Optional Garnishes:

• Candied ginger pieces
• A dusting of powdered sugar
• Fresh rosemary sprigs

Instructions:

Prepare the cake:

1. Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. In a large bowl, whisk together flour, baking soda, baking powder, ginger, cinnamon, nutmeg, cloves, and salt.
3. In another bowl, mix olive oil, brown sugar, and molasses until smooth. Beat in the eggs and vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, alternating with buttermilk, starting and ending with the dry mixture.
5. Pour the batter into the prepared pan and bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely.

Make the frosting:

1. In a bowl, beat mascarpone cheese and powdered sugar until smooth.
2. Add heavy cream and vanilla extract, beating until light and fluffy.

Assemble:

1. Spread the frosting evenly over the cooled cake.
2. Garnish with candied ginger, powdered sugar, and rosemary sprigs for a festive touch.