East-West Ginger Cake with Cardamom Cream

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

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

  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.

CARDAMOM CREAM

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

Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Buffalo Rossini

Mung Bean and Baby Basmati Risotto Flavored with Green Cardomom, Wild Mushrooms and Shahi Jeera

Poona Pancakes

Silky Tofu with Ancient Eggs