East-west ginger cake with cardamon cream

Yield: 8 servings

Measure Ingredient
½ cup Sugar
1 Egg
½ cup Canola oil
½ cup Molasses
½ cup Minced candied ginger
(may substitute with 2 tbspns fresh
Minced ginger plus 1 tbspn sugar)
½ cup Water
1⅓ cup Flour mix -; (1:1 cake
And all purpose flours)
1 teaspoon Baking soda
¼ teaspoon Cinnamon
¼ teaspoon Ground cloves
⅛ teaspoon Freshly-ground black pepper
8 Sprayed rings; 8 sprayed and sugared
Ramekins or 1 baking dish
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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