Spiced ginger “anxiety” cake

Ingredients

• 112 g butter, softened
• 140 g caster sugar
• 175 g plain flour
• ¼ tsp bicarb soda
• ½ tsp baking powder
• 2 heaped tsp ground cinnamon
• 2 heaped tsp ground ginger, plus extra to serve
• ½ heaped tsp ground nutmeg
• ½ tsp allspice
• 3 eggs
• 125 g plain yoghurt
• 1 tsp vanilla extract

For the icing

• 100 g butter
• 1 cup icing sugar mixture
• 1-2 tbsp milk, if required

Instructions

1. Preheat the oven to 180˚C. Grease and line a small 1 litre (7.5 cm x 9 cm x 17 cm) loaf tin.
2. In a large bowl, use electric beaters to cream together the butter and sugar until light and fluffy. Into a second large bowl, sift the flour, bicarb soda, baking powder and ground spices together. Beat the eggs, one at a time, into the butter mixture, then use a spatula to fold in the sifted dry ingredients. Fold in the yoghurt and vanilla extract.
3. Transfer the cake batter to the prepared loaf tin, then bake for 40-45 minutes, or until a skewer inserted into the centre comes out clean. Remove the cake from the oven and allow to cool, before icing.
4. To make the icing, melt the butter in a large frying pan and cook to a beurre noisette. Remove from the heat and whisk in the icing sugar. If the icing is too thick, add some milk a little at time, until you reach your preferred texture.
5. Spread the icing over the cooled cake and serve.

Photography by Jiwon Kim.

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