Spice Cake with Cardamom Sauce
Ingredients
- 1 cup milk
- 3 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup flour
- 1/4 cup starch
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground ginger
- 1 teaspoon cinnamon
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground cloves
- 1 cup softened butter
- 2 cups light brown sugar
Cardamom sauce
- 2 cups powdered sugar
- 1/2 teaspoon ground cardamom
- 3 tablespoons milk
Preparation
Set the wire rack in the middle of the oven and preheat the oven to 180°C.
Prepare small cupcake molds and line them with paper liners.
In a measuring cup, place the milk, eggs, and vanilla, then whisk until well mixed.
In the mixer bowl, sift the flour, starch, baking powder, salt, ground ginger, cinnamon, allspice, and ground cloves, attach the paddle attachment, and mix on low speed for a few seconds, add the butter, and mix on medium speed until crumbly, then add half the egg mixture and mix until combined, add the remaining egg mixture and mix on medium speed for one minute until smooth, finally add the sugar and mix on medium speed for 30 seconds.
Pour the batter into the cupcake liners, filling them two-thirds full.
Bake for 15 minutes and test for doneness with a small wooden stick; it should come out clean.
For the cardamom sauce: In a deep bowl, combine powdered sugar and ground cardamom, add half the milk and stir with a fork until smooth, then gradually add the remaining milk until the sauce has the consistency of honey, and use immediately.
Remove the cakes from the oven, place the molds on a wire rack, let cool completely, and decorate with the sauce.
