Yield: 8 servings
Measure | Ingredient |
---|---|
½ cup | Sugar |
1 \N | Egg |
½ cup | Canola oil |
½ cup | Molasses |
½ cup | Minced candied ginger |
\N \N | (may substitute with 2 tbspns fresh |
\N \N | Minced ginger plus 1 tbspn sugar) |
½ cup | Water |
1⅓ cup | Flour mix -; (1:1 cake |
\N \N | And all purpose flours) |
1 teaspoon | Baking soda |
¼ teaspoon | Cinnamon |
¼ teaspoon | Ground cloves |
⅛ teaspoon | Freshly-ground black pepper |
8 \N | Sprayed rings; 8 sprayed and sugared |
\N \N | Ramekins or 1 baking dish |
\N \N | === CARDAMON CREAM === |
1 cup | Heavy cream |
¼ cup | Brown sugar |
1 teaspoon | Ground cardamom |
\N \N | Mint leaves; for garnish |
In a mixer, whisk together sugar, egg, oil, molasses and ginger. While mixer is running, add water. In a large bowl mix flours, baking soda, cinnamon, cloves and black pepper. With a large rubber spatula gently fold-in the contents of the mixer with the dry ingredients. Fill rings, ramekins or dish. Bake in pre-heated oven at 300 degrees for 20 to 25 minutes, or until test poker comes out clean.
For the Cardamon Cream: Add everything to an electric mixing bowl equipped with a whip. Whisk on medium-high until firm.
For Plating: Place a small dollop of cardamom cream in the middle of a plate, this is to anchor the cake. Unmold the spice cake and place it on top of the cream. Put a dollop of cream on top of the cake and place a mint leaf in the cream.
This recipe yields 8 servings.
Source: "EAST MEETS WEST with Ming Tsai - (Show # MT-1B19) - from the TV FOOD NETWORK" S(Formatted for MC5): "11-01-1999 by Joe Comiskey - jcomiskey@..."
Per serving: 352 Calories (kcal); 25g Total Fat; (62% calories from fat); 1g Protein; 32g Carbohydrate; 64mg Cholesterol; 186mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 5 Fat; 2 Other Carbohydrates
Recipe by: Ming Tsai
Converted by MM_Buster v2.0n.