| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Eastwest2 | 8 | servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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.
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