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Serves 8 serving
150 grams / 5 ozUnsalted butter, extra for greasing
175 grams / 6 ozSoft brown sugar
250 grams / 9 ozHoney
225 grams / 8 ozAll purpose flour, extra for dusting cake tins
½ tspBaking powder
½ tspBaking soda
½ tspGround ginger
½ tspGround cinnamon
½ tspCaraway seeds
½ tspGround cardamom
150 grams / 5 ozCream cheese
55 grams / 2 ozUnsalted butter
½ tspVanilla extract
12 to 15 Tablespoons (depending on taste, I used 13)Icing sugar
Pre-heat the oven to 180 degrees Celsius. Grease a 9-inch round cake tin and dust it with all-purpose flour.
In a saucepan, combine butter, honey, sugar and water over low heat until butter has melted and sugar dissolves. Remove from heat and cool for about 10 minutes.
Sift flour, baking soda, powder salt into a large bowl. Add ginger, cinnamon, caraway seeds and cardamom and whisk well until combined. Make a well in the centre and pour beaten eggs and honey-butter mixture and beat well until smooth.
Pour batter into prepared cake tin and bake for 40 minutes or until a skewer inserted in the centre of cake comes out clean. Allow the cake to cool for 10 minutes before transferring on wire rack to cool completely before frosting.
In a bowl, beat together cream cheese, butter, vanilla extract and icing sugar. Cover the cake and its sides with frosting.
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