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Diwali Baking: Indian Spiced Cake with Cream Cheese Frosting

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Diwali Baking: Indian Spiced Cake with Cream Cheese Frosting

Description

Cardamom, ginger, caraway seeds, cinnamon… if one was ever asked to capture the essence of ‘mithai’ in a cake, this would be it! And let’s take a moment here for the cream cheese frosting… ethereal. It’s just the stuff Diwali indulgence is made of.

Cooking Time

Preparation Time :0 Min

Cook Time : 0 Min

Total Time : 0 Min

Ingredients

Serves : 8 serving
  • 150 grams / 5 oz unsalted butter, extra for greasing
  • 175 grams / 6 oz soft brown sugar
  • 250 grams / 9 oz honey
  • 1 Tablespoon water
  • 225 grams / 8 oz all purpose flour, extra for dusting cake tins
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ½ tsp ground ginger
  • ½ tsp ground cinnamon
  • ½ tsp caraway seeds
  • ½ tsp ground cardamom
  • 2 eggs, beaten
  • 150 grams / 5 oz cream cheese
  • 55 grams / 2 oz unsalted butter
  • ½ tsp vanilla extract
  • 12 to 15 Tablespoons (depending on taste, I used 13) icing sugar

Directions

  • 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.
Tarika Singh

Tarika Singh

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