I finally had the opportunity to try the Ginger Cake with Cardamom Cream last night. After the party. The party I ended up being too sick to attend. Hubs managed to
squirrel away save me a slice, which he lovingly brought home complete with enough cream for a healthy dollop on top.
Having never make this particular cake before, I wasn’t sure what to expect. Initially I was worried when the cooking time illustrated in the recipe I was working off of didn’t match the doneness of my cake, but things ended up fine, with an extra 10 minutes.
And, here’s my version – pretty much the same, but with a few simple adjustments, and incredibly delicious – soft, velvety, dense but not too rich.
[i]For the ginger cake:[/i]
- 1/2 cup sugar
- 1 large egg
- 1/2 cup canola oil
- 1/2 cup molasses
- 3 tablespoons minced fresh ginger mixed with 1 tablespoon sugar
- 1/2 cup water
- 1 1/3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon cinnamon
- 1/4 teaspoon allspice
- 1/8 teaspoon finely ground black pepper
[i]For the cardamom cream:[/i]
- 1 cup heavy whipping cream
- 1 teaspoon finely ground cardamom
- 1/4 cup packed light brown sugar
- Fresh mint for garnish
For the ginger cake:
- Preheat oven to 300°F. Coat a tube pan with nonstick spray and set aside.
- In a mixer, whisk together sugar, egg, oil, molasses, and sugared ginger. While mixer is still running, add water. In a separate mixing bowl, sift together the flour, baking soda, cinnamon, allspice and black pepper. With a large rubber spatula, gently fold-in the contents of the mixer with the dry ingredients until just combined.
- Pour the batter into your bundt pan and cook for 35 minutes, or until a toothpick when inserted comes out clean.
For the cardamom cream:
- Freeze a mixing bowl for 10 minutes. Combine the cream, cardamom and brown sugar, and whisk on high with an electric mixer for five minutes, or until stiff peaks form. Refrigerate until you’re ready to use.