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.
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