East-West Ginger Cake with Cardamom Cream

By Bostoncook

Ming Tsai

Ingredients

• 1/2 cup sugar
• 1 egg
• 1/2 cup canola oil
• 1/2 cup molasses
• 1/2 cup candied ginger root, minced; (or 2 tbs minced ginger plus 1 tb sugar)
• 1/2 cup water
• 1 1/3 cups flour (half each of cake and all purpose flours)
• 1 teaspoon baking soda
• 1/4 teaspoon cinnamon
• 1/4 teaspoon ground cloves
• 1/8 teaspoon ground black pepper
• CARDAMOM CREAM
• 1 cup heavy cream
• 1/4 cup brown sugar
• 1 teaspoon ground cardamom
• Mint leaves for garnish

Details

Servings 8

Preparation

Step 1

1. Whisk together sugar-ginger. While mixer is running, add water.

2. Mix flours-pepper. Gently fold-in sugar. Fill sprayed 9x9" dish.

3. Bake at 300 for 20-25 mins, or until tester tests clean.

4. Combine cream-cardamom, whip until stiff peaks form. Place a small dollop of cardamom cream in the middle of a plate. 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.