East-West Ginger Cake with Cardamon Cream

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East-West Ginger Cake with Cardamon Cream Ingredients

1/2 c Sugar	1/4 ts Cinnamon
1 Egg	1/4 ts Ground cloves
1/2 c Canola oil	1/8 ts Freshly-ground black pepper
1/2 c Molasses	8 Sprayed rings; 8 sprayed and
1/2 c Minced candied ginger	Ramekins or 1 baking dish
(may substitute with 2	=== CARDAMON CREAM ===
Minced ginger plus 1 tbspn	1 c Heavy cream
1/2 c Water	1/4 c Brown sugar
1 1/3 c Flour mix -; (1:1 cake	1 ts Ground cardamom
And all purpose flours)	Mint leaves; for garnish
1 ts Baking soda

Instructions for East-West Ginger Cake with Cardamon Cream

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. For the Cardamon Cream: Add everything to an electric mixing bowl equipped with a whip. Whisk on medium-high until firm. For Plating: 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. This recipe yields 8 servings. Source: "EAST MEETS WEST with Ming Tsai - (Show # MT-1B19) - from the TV FOOD NETWORK" S(Formatted for MC5): "11-01-1999 by Joe Comiskey - jcomiskey@krypto.net" Per serving: 352 Calories (kcal); 25g Total Fat; (62% calories from fat); 1g Protein; 32g Carbohydrate; 64mg Cholesterol; 186mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 5 Fat; 2 Other Carbohydrates Recipe by: Ming Tsai Converted by MM_Buster v2.0n.

Main Ingredient: CakeCuisine: Uncategorized

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