East-West Ginger Cake with Cardamom Cream

  • Level: Easy
  • Total: 50 min
  • Prep: 20 min
  • Cook: 30 min
  • Yield: 8 servings
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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


1 cup heavy cream

1/4 cup brown sugar

1 teaspoon ground cardamom

Mint leaves for garnish


  1. 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.


  1. Add everything to an electric mixing bowl equipped with a whip. Whisk on medium-high stiff peaks form.
  3. 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.

Cook’s Note

Wine Suggestion: Bonny Doon Muscat Vin de Glaciere

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