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East-West Ginger Cake with Cardamom Cream

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“This recipe is posted in response to a request. Recipe Courtesy of Ming Tsai from www.foodtv.com I haven't tried it personally, but it looks really yum! It was suggested that this cake be served with this wine : Bonny Doon Muscat Vin de Glaciere.”
READY IN:
50mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  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.

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