East-West Ginger Cake with Cardamom Cream Recipe
Description:
This delightful East-West Ginger Cake with Cardamom Cream is a fusion of flavors, marrying the warmth of traditional ginger cake with the exotic allure of cardamom-infused cream. Perfect for dessert enthusiasts seeking a unique culinary experience, this recipe promises to tantalize your taste buds with every bite. Whether you’re hosting a dinner party or simply craving a sweet treat, this indulgent dessert is sure to impress!
Cooking Time: 30 minutes
Preparation Time: 20 minutes
Total Time: 50 minutes
Ingredients:
| Quantity | Ingredient |
|---|---|
| 1/2 cup | Sugar |
| 1 | Egg |
| 1/2 cup | Canola oil |
| 1/2 cup | Molasses |
| 1/2 cup | Candied ginger |
| 1/2 cup | Water |
| 1 1/3 cups | Flour |
| 1 tsp | Baking soda |
| 1/4 tsp | Cinnamon |
| 1/4 tsp | Ground cloves |
| 1/8 tsp | Ground black pepper |
| 1 cup | Heavy cream |
| 1/4 cup | Brown sugar |
| 1 tsp | Ground cardamom |
| 8 | Mint leaves |
Instructions:
-
In a mixer, whisk together sugar, egg, canola oil, molasses, and candied ginger until well combined.
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While the mixer is running, gradually add water to the mixture, ensuring it is thoroughly incorporated.
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In a large bowl, mix together flour, baking soda, cinnamon, ground cloves, and ground black pepper until evenly distributed.
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Using a large rubber spatula, gently fold the contents of the mixer into the dry ingredients until a smooth batter forms.
-
Grease individual rings, ramekins, or a baking dish to prepare for baking.
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Pour the batter into the prepared baking vessels, ensuring they are evenly filled.
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Preheat your oven to 300 degrees Fahrenheit (150 degrees Celsius).
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Bake the cakes in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
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While the cakes are baking, prepare the cardamom cream. In an electric mixing bowl equipped with a whip attachment, combine heavy cream, brown sugar, and ground cardamom.
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Whisk the cream mixture on medium-high speed until stiff peaks form, creating a light and fluffy texture.
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Once the cakes are baked and cooled, it’s time to plate. Place a small dollop of the freshly whipped cardamom cream in the center of each serving plate to anchor the cake.
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Carefully unmold the spice cakes and place one on top of each dollop of cream.
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Finish each cake with an additional dollop of cardamom cream on top, creating a decadent layer.
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Garnish each cake with a fresh mint leaf, adding a pop of color and a hint of herbal freshness to the presentation.
Nutritional Information (per serving):
- Calories: 444.6
- Fat Content: 25.5g
- Saturated Fat Content: 8.1g
- Cholesterol Content: 67.2mg
- Sodium Content: 188.8mg
- Carbohydrate Content: 52g
- Fiber Content: 0.7g
- Sugar Content: 30.9g
- Protein Content: 3.6g
Keywords: < 60 Mins, Oven
Recipe Category: Dessert
Recipe Yield: 8 servings
Additional Notes:
This recipe, courtesy of Ming Tsai from www.foodtv.com, offers a delightful balance of flavors and textures, making it a standout dessert option for any occasion. Serve it alongside a glass of Bonny Doon Muscat Vin de Glaciere for a truly indulgent dining experience. Whether enjoyed with family, friends, or as a special treat for yourself, this East-West Ginger Cake with Cardamom Cream is sure to leave a lasting impression.
