Title: East-West Ginger Cake with Cardamon Cream
Categories: Eastwest2
Yield: 8 servings

1/2 c Sugar
1 Egg
1/2 c Canola oil
1/2 c Molasses
1/2 c Minced candied ginger
(may substitute with 2
-tbspns fresh
Minced ginger plus 1 tbspn
-sugar)
1/2 c Water
1 1/3 c Flour mix -; (1:1 cake
And all purpose flours)
1 ts Baking soda
1/4 ts Cinnamon
1/4 ts Ground cloves
1/8 ts Freshly-ground black pepper
8 Sprayed rings; 8 sprayed and
-sugared
Ramekins or 1 baking dish
=== CARDAMON CREAM ===
1 c Heavy cream
1/4 c Brown sugar
1 ts Ground cardamom
Mint leaves; for garnish

In a mixer, whisk together sugar, egg, oil, molasses and ginger. While
mixer is running, add water. In a large bowl mix flours, baking soda,
cinnamon, cloves and black pepper. With a large rubber spatula gently
fold-in the contents of the mixer with the dry ingredients. Fill rings,
ramekins or dish. Bake in pre-heated oven at 300 degrees for 20 to 25
minutes, or until test poker comes out clean.

For the Cardamon Cream: Add everything to an electric mixing bowl equipped
with a whip. Whisk on medium-high until firm.

For Plating: Place a small dollop of cardamom cream in the middle of a
plate, this is to anchor the cake. 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.

This recipe yields 8 servings.

Source: "EAST MEETS WEST with Ming Tsai - (Show # MT-1B19) - from the TV
FOOD NETWORK" S(Formatted for MC5): "11-01-1999 by Joe Comiskey -
jcomiskey@krypto.net"

Per serving: 352 Calories (kcal); 25g Total Fat; (62% calories from fat);
1g Protein; 32g Carbohydrate; 64mg Cholesterol; 186mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 5 Fat; 2
Other Carbohydrates

Recipe by: Ming Tsai

Converted by MM_Buster v2.0n.