In the depths of winter, I crave food that is comforting and warming. Whilst often this comes in the form of slow braises, hearty meals and classic comfort food, sometimes it is simply the warmth which spices provide. Here, fresh and ground ginger, along with a few other spices flavour this beautiful cake, which is a cinch to put together. Topped with a brown sugar cream cheese frosting, it reminds me of those old fashioned cakes you find, wrapped in clingfilm, icing all squished, at your primary school’s cake stall.
Feel free to swap the spices to suit your tastes. Add more or less, depending on your preference. This cake is best eaten on the day its made, and once topped with the frosting, should be stored in the fridge. Just be sure to bring it to room temperature before serving. I like chopped pistachios on top but other nuts like walnuts, hazelnuts or flaked almonds would be lovely too.
This spiced ginger cake is taken back to nostalgic territory with a brown sugar cream cheese icing. Photo – Julia Busuttil Nishimura.
A freshly baked ginger cake, ready to ice. Photo – Julia Busuttil Nishimura.
Allow the cake to cool completely before icing. Photo – Julia Busuttil Nishimura.
This cake is made with a combination of fresh and ground ginger, plus a variety of other spics. Photo – Julia Busuttil Nishimura.
Topped with pistachios, this not-too-sweet ginger cake is an unconventional winter warmer! Photo – Julia Busuttil Nishimura.
