Hmmm, thought about this and drawing a blank.

Any chefs out there know of a good ending to Chinese dinner? Not really a fan of almond, and would like it to be a cake, but open to other dessert ideas. Preferrably not cookies.

I know how I want to design the cake, just need flavor ideas.

Thanks in advance!!

poppyseed and lemon?

Ginger?

I just saw a recipe for a pineapple upside down cake with Chinese 5-spice added to the cake.

yes, I thought on the lines of lemon or orange as well.

Any other ideas??

Ginger and cardamom with green tea icing

For the green tea frosting I would use Matchi (powdered Japanese green tea--easily found in specialty and/or Asian food stores or ordered online) mixed in with the buttercream. Decrease the vanilla (maybe half?) and start adding it by the teaspoon, then taste, repeat...until it is a subtle flavor.

Side note: I've had Matchi KitKat bars before, and they are to die for...white chocolate flavored with Matchi coating instead of the regular chocolate coating...MMMMM!

For the cake, you could make a normal spice cake, but instead of the usual spices, substitute ginger and cardamom. The ratio should be 2:1 cardamom to ginger.

If I come across an exact recipe, I'll post it for you here.

I just found this through a google search:

East-West Ginger Cake with Cardamom Cream Recipe Courtesy of Ming Tsai



Recipe Summary
Difficulty: Easy
Prep Time: 20 minutes
Cook Time: 30 minutes
Yield: 8 servings
User Rating: No Rating




1/2 cup sugar
1 egg
1/2 cup canola oil
1/2 cup molasses
1/2 cup minced candied ginger (may substitute with 2 tablespoons fresh minced ginger plus 1 tablespoon sugar)
1/2 cup water
1 1/3 cups flour mix (1:1 cake and all purpose flours)
1 teaspoon baking soda
1/4 teaspoon cinnamon
1/4 teaspoon ground cloves
1/8 teaspoon ground black pepper
8 sprayed rings, 8 sprayed and sugared ramekins or 1 baking dish

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.

CARDAMOM CREAM
1 cup heavy cream
1/4 cup brown sugar
1 teaspoon ground cardamom
Mint leaves for garnish


Add everything to an electric mixing bowl equipped with a whip. Whisk on medium-high stiff peaks form.
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.

Wine Suggestion: Bonny Doon Muscat Vin de Glaciere





Episode#: MT1B19
Copyright © 2003 Television Food Network, G.P., All Rights Reserved




You could make a regular cake, tort it with the cardamom cream and ice it with the Matchi BC...mmmmmm. I think I am going to try this next weekend

I've read that it is traditional to end a Chinese meal with orange wedges (they symbolize good health), so how about something with lots of fresh orange zest and maybe some cranberries? Top it off with a cream cheese icing. Mmm... now I'm getting hungry!

Our favorite Chinese place always brings out the orange wedges. I think some kind of orange flavored cake with cream cheese icing sounds good. I have made yellow cake before replacing the water with orange juice...it was actually pretty good!

WOW cande I just came across this post looking for a passion fruit icing recipe or help w/ it. This saound fantastic. Have you tried it? I def. want to, I'll let you when I do!!
Thanks for sharing!