Dec 12 Warm Gingerbread Cake with Vanilla Ice Cream with Green Tomato, Cardamom & Green Chile Chutney

THE WARM COMFORTING CAKE, THE COOL CREAMY ICE CREAM AND THE FIERY, SWEET CHUTNEY WILL MAKE THIS A MEMORABLE DESSERT

Ingredients

• Green Tomato, Cardamom & Green Chile Chutney

  • 2 lb (1 kg) green tomatoes, diced
  • 1 lb (500 g) hot green chilies such as serrano or jalapeño
  • 2 tbsp (30 mL) cardamom seeds
  • 1 tbsp (15 mL) coriander seeds
  • 1 tsp (5 mL) salt
  • 1 tsp (5 mL) chili flakes
  • 2 limes, cut into wedges
  • 1 cup (250 mL) white sugar
  • 1/2 cup (125 mL) white vinegar

• Warm Gingerbread Cake with Vanilla Ice Cream

  • 1/2 cup (125 mL) butter
  • 1/2 cup (125 mL) brown sugar
  • 1 cup (250 mL) molasses
  • 1/2 cup (125 mL) buttermilk
  • 2 eggs, lightly beaten
  • 2 cups all purpose flour
  • 1/2 tsp (2 mL) salt
  • 1 tsp (5 mL) baking soda
  • 1 tsp (5 mL) cinnamon
  • 1 tsp (5 mL) ground ginger
  • 1/2 tsp (2 mL)nutmeg
  • 1/4 tsp (1 mL) ground cloves
  • Vanilla ice cream

Directions

Green Tomato, Cardamom & Green Chile Chutney:
Combine all ingredients in a heavy pot and bring to a boil; reduce heat and simmer until jammy in texture. Remove from heat and let cool.

Warm Gingerbread Cake with
Vanilla Ice Cream:
Preheat oven to 350 F (180 C). In the bowl of a stand mixer, cream butter and sugar together. Add molasses, egg and buttermilk, mixing well. Sift dry ingredients to-gether. Stir dry ingredients into wet ingredients, mixing well. Pour batter into a greased 9″ (23 cm) square pan and bake in oven for 30 minutes. Remove from oven and let cool slightly. Serve cake still warm with a big scoop of vanilla ice cream and a healthy spoonful of green tomato chutney.

Serves 9

Credit: Alex Svenne