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