- 2 cups sifted NFM cake flour
- 1 cup brown sugar
- *6 tsp baking soda
- *4 tbsp apple cider vinegar
- 1 cup sorrel puree
- 1/2 tsp vanilla bean paste
- 1 tbsp fresh grated ginger
- 1 stick margarine
- ½ tsp ground nutmeg
- 1 ½ tsp ground cinnamon
- ½ tsp salt
- Red food coloring (optional depending on the color when mixed into batter)
- 16 oz Mascarpone
- ½ cup White sugar
- 2 tbsp fresh ginger
- 1 cup whipped cream
- SORREL PUREE: Bring two cups of water and 1 cup sugar to the boil and stir until there’s a light thickened consistency. Then add the cleaned sorrel fruit and grated ginger and lower heat to simmer for 10 minutes. Let cool slightly and puree with a hand blender.
- GINGER MASCARPONE: Whisk mascarpone with white sugar and then add grated ginger the mix will look a bit grainy, that’s ok. Then fold in whipped cream. Keep refrigerated.
- CAKE: Mix all the dry ingredients together, sifted flour, nutmeg, cinnamon, salt, baking soda.
- Cream butter and sugar, add vinegar and vanilla bean paste or vanilla extract, then slowly add dry ingredient mix, 1/3 at a time and completely blend together. Add 1 cup of the sorrel puree and fold in with a spatula. If the color is not bright red, you can add a bit of food coloring. I have found different color consistencies with the sorrel when prepared, so each time it’s a bit different.
- Pour into an 8” pan or scoop into cupcake liners and bake for 30 minutes at 350 degrees F.
- When cooled, cut and layer with some more sorrel puree and ginger mascarpone mix. Garnish as desired.
- Alternatively cut cupcakes in half, layer with puree and ginger mascarpone and top off whipped cream. A pipette was filled with filled with sorrel coulis, made with the puree and strained and a little brandy added.