| 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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