East-West Ginger Cake with Cardamom Cream Recipe

Name: East-West Ginger Cake with Cardamom Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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
Add everything to an electric mixing bowl equipped with a whip.
8
Whisk on medium-high stiff peaks form.
9
PLATING:
10
Place a small dollop of cardamom cream in the middle of a plate, this is to anchor the cake.
11
Unmold the spice cake and place it on top of the cream.
12
Put a dollop of cream on top of the cake and place a mint leaf in the cream.
13
Wine Suggestion: Bonny Doon Muscat Vin de Glaciere

1600

kcal

Calories

Fat

277

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/2 cup sugar, 1 egg, 1/2 cup canola oil, 1/2 cup molasses, and more.

Yes, East-West Ginger Cake with Cardamom Cream falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

East-West Ginger Cake with Cardamom Cream

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions