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: ½ cup sugar; 1 egg; ½ cup canola oil; ½ cup molasses; ½ cup minced candied ginger (may substitute with 2 tablespoons fresh minced ginger plus 1 tablespoon sugar); ½ cup water; 1 ⅓ cups flour, mix (1 to 1 cake and all purpose flours); 1 teaspoon baking soda; ¼ teaspoon cinnamon; ¼ teaspoon ground cloves; ⅛ teaspoon ground black pepper; 1 cup heavy cream; ¼ cup brown sugar; 1 teaspoon ground cardamom; mint leaf (to garnish)

Servings: persons

½ cup sugar
1 egg
½ cup canola oil
½ cup molasses
½ cup minced candied ginger (may substitute with 2 tablespoons fresh minced ginger plus 1 tablespoon sugar)
½ cup water
1 ⅓ cups flour, mix (1 to 1 cake and all purpose flours)
1 teaspoon baking soda
¼ teaspoon cinnamon
¼ teaspoon ground cloves
⅛ teaspoon ground black pepper
1 cup heavy cream
¼ cup brown sugar
1 teaspoon ground cardamom
mint leaf (to 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
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.

826

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 15 ingredients. The key ingredients include: ½ cup sugar, 1 egg, ½ cup canola oil, ½ 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.

East-West Ginger Cake with Cardamom Cream

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