For the Cake you will need:

• 2 sticks salted butter, room temperature
• 1 cup powdered jaggery (ghor)
• 4 eggs
• 1 tsp fresh ginger, finely grated
• 1/2 teaspoon black pepper, ground
• 1/2 teaspoon cardamom powder
• 1/8 teaspoon clove powder
• 1/2 teaspoon cinnamon powder
• 1 cup whole milk
• 2 1/2 cups all purpose flour, unbleached
• pinch of salt
• 3 teaspoons baking powder

To make the Cake:

1. Preheat the oven to 350F.
2. Grease the bottom and sides of a 10 inch tube pan with oil and sprinkle with flour. Set the pan aside.
3. Cream the butter and jaggery, in a stand mixer for a few minutes on low speed.
4. Add the eggs one at a time. Mixing for a couple of seconds after each one.
5. Scatter in the ginger, black pepper, cardamom, clove and cinnamon powders. Mix on low until just combined.
6. Slowly pour in the milk and mix on low. The mixture will curdle a little and that’s ok.
7. Gently add 1/2 cup of flour at a time to the bowl and fold in with a spatula. Do this till all the flour is finished.
8. Lastly add the baking powder and fold in a with a spatula.
9. Mix the batter with the blender on medium speed for less than a minute or until it’s a lovely thick batter. Do not overmix or the cake will get tough.
10. Scoop the batter into the greased tube pan and slightly level with a spatula.
11. Place in the preheated oven and bake for 45 to 50 minutes or until a beautiful golden crust has formed and a toothpick inserted into the cake comes out clean.
12. Remove the cake from the oven and leave to cool for at least 20 mins before turning out onto a cake plate.
13. Cool completely before glazing.

For the Glaze you will need:

• 1/8 cup ghee
• 1/2 cup orange blossom honey (preferably solid)
• 1/4 teaspoon cardamom powder

To make the Glaze:

1. In a bowl combine all the ingredients and whisk till creamy and fluffy.
2. Dollop spoonfuls of the glaze on top of the cake.
3. Dust with extra cardamom if you’d like.

Serve with A cup of hot tea!