East-West Ginger Cake with Cardamom Cream (Ming Tsai) |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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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 |
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.
2. CARDAMOM CREAM
3. Add everything to an electric mixing bowl equipped with a whip. Whisk on medium-high stiff peaks form.
4. PLATING:
5. 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.
6. Wine Suggestion: Bonny Doon Muscat Vin de Glaciere
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