East-west Ginger Cake With Cardamom Cream

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 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 to 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
• 1 cup heavy cream
• 1/4 cup brown sugar
• 1 teaspoon ground cardamom
• mint leaf (to garnish)

Recipe

• 1 in a mixer, whisk together sugar, egg, oil, molasses and ginger.
• 2 while mixer is running, add water.
• 3 in a large bowl mix flours, baking soda, cinnamon, cloves and black pepper.
• 4 with a large rubber spatula gently fold-in the contents of the mixer with the dry ingredients.
• 5 fill rings, ramekins or dish.
• 6 bake in pre-heated oven at 300 degrees for 20 to 25 minutes, or until test poker comes out clean.
• 7 for cardamom cream: add everything to an electric mixing bowl equipped with a whip.
• 8 whisk on medium-high stiff peaks form.
• 9 for plating: place a small dollop of cardamom cream in the middle of a plate, this is to anchor the cake.
• 10 unmold the spice cake and place it on top of the cream.
• 11 put a dollop of cream on top of the cake and place a mint leaf in the cream.