Complexity: Medium


  • CAKE
  • 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


  1. 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.
  2. 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.
  3. CAKE: Mix all the dry ingredients together, sifted flour, nutmeg, cinnamon, salt, baking soda.
  4. 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.
  5. Pour into an 8” pan or scoop into cupcake liners and bake for 30 minutes at 350 degrees F.
  6. When cooled, cut and layer with some more sorrel puree and ginger mascarpone mix. Garnish as desired.
  7. 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.