Best 2 East West Ginger Cake With Cardamom Cream Recipes

Indulge in a culinary journey that harmoniously blends Eastern and Western flavors with the East-West Ginger Cake and Cardamom Cream. This unique dessert showcases the perfect balance of sweet and savory, with a moist and fluffy ginger cake complemented by a rich and aromatic cardamom cream. Prepare to tantalize your taste buds with this extraordinary fusion of flavors that will leave you craving more.

Here are our top 2 tried and tested recipes!

CARDAMOM CREAM

Cardamom Cream image

Provided by Food Network

Categories dessert

Yield about 1/4 cup

Number Of Ingredients 2

Ingredients

2 cups heavy cream
1 tablespoon black cardamom seeds

Steps:

In a small saucepan, bring 1 cup of heavy cream and the cardamom to a boil. Reduce until only 1/4 cup remains. Allow to cool. Reserve. Whip the remaining 1 cup of heavy cream until stiff peaks form. Stir in the reserved mixture. Chill until ready to serve.

SPICY GINGER APPLESAUCE CAKE WITH CREAM CHEESE FROSTING

Spicy Ginger Applesauce Cake With Cream Cheese Frosting image

This simple sheet cake is packed with three kinds of spicy ginger: fresh, ground and crystallized. The cake is delicious on its own, but cream cheese frosting and a sprinkle of crystallized ginger push it closer to dessert. The cake can be made a day in advance, covered and refrigerated and brought to room temperature before serving. The crystallized ginger should be sprinkled on just before serving as it will weep in the fridge.

Provided by Yossy Arefi

Categories cakes, dessert

Time 1h

Yield 12 servings

Number Of Ingredients 24

Ingredients

1 1/4 cups/275 grams light brown sugar
2 large eggs
2 cups/480 milliliters unsweetened applesauce
3/4 cup/180 grams neutral oil like canola or grapeseed
2 tablespoons fresh ginger, peeled and finely grated
1 tablespoon ground ginger
1 teaspoon finely grated orange zest
1 teaspoon ground cinnamon
1 teaspoon ground cardamom
1/4 teaspoon ground allspice
1 teaspoon vanilla extract
3/4 teaspoon kosher salt
2 cups/255 grams all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 cup/85 grams finely chopped crystallized ginger
12 ounces/350 grams cream cheese, softened
1/2 cup/115 grams unsalted butter, softened
2 1/4 cups/226 grams confectioners' sugar, sifted
1 tablespoon fresh ginger, peeled and finely grated
1 teaspoon lemon zest
1 teaspoon vanilla extract
Pinch of kosher salt
1/2 cup/85 grams finely chopped crystallized ginger

Steps:

Heat oven to 350 degrees. Butter and flour a 9-by-13-inch glass or light-colored metal baking pan.
In a large bowl, whisk sugar and eggs until light, about 1 minute. Add applesauce, oil, fresh and ground ginger, orange zest, cinnamon, cardamom, allspice, vanilla extract and salt. Whisk to combine.
Add the flour, baking soda and baking powder, and whisk until just combined. Fold in 1/2 cup chopped candied ginger.
Pour the batter into the prepared pan, smooth the top and firmly tap the pan on a countertop to release air bubbles. Bake the cake until golden and puffed, and a tester inserted into the center comes out clean, 25 to 35 minutes. Cool the cake in the pan on a rack.
When the cake is cool, make the frosting: Add the cream cheese and butter to the bowl of a stand mixer fitted with the whisk attachment. Mix on medium-high until smooth, stopping the mixer occasionally to scrape the bottom and sides of the bowl. Turn the speed to low, and slowly add the confectioners' sugar. Mix until the sugar is moistened, then turn the mixer speed up to medium-high and whip until smooth. Scrape down the bottom and sides of the bowl. Add the ginger, lemon zest, vanilla and salt, and mix on low.
Spread the frosting over the cooled cake in dramatic swoops and swirls, then sprinkle the remaining 1/2 cup crystalized ginger on top. Serve at room temperature.

Tips:

Use fresh ginger. Fresh ginger has a more vibrant flavor than dried ginger, and it will give your cake a more pronounced ginger flavor.
Grate the ginger finely. This will help to distribute the ginger flavor throughout the cake. You can use a microplane zester or a fine grater to grate the ginger.
Don't overmix the batter. Overmixing the batter can make the cake tough. Mix the batter just until the ingredients are combined.
Bake the cake in a loaf pan. A loaf pan will help to create a moist cake with a tender crumb.
Let the cake cool completely before frosting it. This will help to prevent the frosting from melting.
Serve the cake with cardamom cream. Cardamom cream is a delicious and easy way to add extra flavor to the cake. It's also a great way to use up any leftover cardamom.

Conclusion:

This East-West Ginger Cake with Cardamom Cream is a delicious and easy-to-make cake that is perfect for any occasion. The cake is moist and tender, with a pronounced ginger flavor. The cardamom cream is a delicious and easy way to add extra flavor to the cake. This cake is sure to be a hit with your family and friends.