East-West Ginger Cake with Cardamom Cream

Total Time:
50 min
Prep:
20 min
Cook:
30 min

Yield:
8 servings
Level:
Easy

Ingredients
  • 1/2 cup sugar
  • 1 egg
  • 1/2 cup canola oil
  • 1/2 cup molasses
  • 1/2 cup minced candied ginger (may substitute with 2 tablespoons fresh minced ginger plus 1 tablespoon sugar)
  • 1/2 cup water
  • 1 1/3 cups flour mix (1:1 cake and all purpose flours)
  • 1 teaspoon baking soda
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon ground cloves
  • 1/8 teaspoon ground black pepper
  • 8 sprayed rings, 8 sprayed and sugared ramekins or 1 baking dish
  • CARDAMOM CREAM
  • 1 cup heavy cream
  • 1/4 cup brown sugar
  • 1 teaspoon ground cardamom
  • Mint leaves for garnish
Directions

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.

CARDAMOM CREAM

Add everything to an electric mixing bowl equipped with a whip. Whisk on medium-high stiff peaks form.

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.

Wine Suggestion: Bonny Doon Muscat Vin de Glaciere


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