for 8 people

Jelly layer

1	clementine, cut into wedges
2 ½ dl	clementine juice (see note)
90 g	sugar
2 leaf	gelatine, immersed in cold water for approx. 5 mins., drained

Ginger cake

160 g	honey
150 g	butter
60 g	sugar
2	eggs
160 g	white flour
2 tsp	baking powder
1 tsp	ginger powder
½ tsp	cinnamon
¼ tsp	ground cardamom
¼ tsp	ground cloves

Mascarpone cream

300 g	mascarpone
3 dl	full cream

To serve

2	clementines, cut into wedges

How it's done

Jelly layer

Arrange the clementine segments on the bottom of the dish. Bring the clementine juice and sugar to the boil. Remove the pan from the heat. Stir the gelatine into the hot liquid until the gelatine has dissolved. Pour the mixture over the clementines, leave to cool, cover and leave to set in the fridge for approx. 2 hrs.

Ginger cake

Heat the honey, butter and sugar in a pan, stirring until all the ingredients have melted. Remove the pan from the heat, allow to cool slightly. Beat in the eggs. Combine the flour with all the other ingredients up to and including the ground cloves, mix in. Transfer the cake batter to the prepared tin.

To bake

Approx. 25 mins. in the centre of an oven preheated to 160 °C (convection). Remove from the oven, allow to cool slightly, remove from the tin, leave the cake to cool completely on a rack.

Mascarpone cream

Place the mascarpone and cream in a bowl, beat until stiff using the whisk attachment on a mixer.

To serve

Cut the ginger cake into approx. 1 cm cubes. Spread half of the mascarpone cream on top of the clementine jelly, top with the cake cubes, cover with the remainder of the cream, decorate with the clementine segments.

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