|½ cup||Canola oil|
|½ cup||Minced candied ginger|
|(may substitute with 2 tbspns fresh|
|Minced ginger plus 1 tbspn sugar)|
|1⅓ cup||Flour mix -; (1:1 cake|
|And all purpose flours)|
|1 teaspoon||Baking soda|
|¼ teaspoon||Ground cloves|
|⅛ teaspoon||Freshly-ground black pepper|
|8||Sprayed rings; 8 sprayed and sugared|
|Ramekins or 1 baking dish|
|=== CARDAMON CREAM ===|
|1 cup||Heavy cream|
|¼ cup||Brown sugar|
|1 teaspoon||Ground cardamom|
|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.
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