Tessa’s Spice Cake

photoSeems like the perfect treat for Christmas day and a cup of tea. From Ottolenghi & Goh’s book, Sweet.

INGREDIENTS

180g unsalted butter at room temp.
160g dark brown sugar
160g light brown sugar
Zest of one large orange
3 large eggs
120g sour cream or yogurt
1 tbsp vanilla extract
1 tsp pumpkin spice
220g flour
3/4 tsp salt
1/2 tsp baking soda
1 tsp apple cider vinegar
Powdered sugar for dusting

DIRECTIONS

Preheat oven to 375 degrees farenhiet. Greast a standark 8 1/2 x 4 1/2 inch loaf pan and line with parchment paper.  Set aside.

Place the butter, both sugars and orange zest in the bowl of an electric mixer with the paddle attachment. Beat until lightened and smooth but not too fluffy.

In a separate bowl, whisk together the eggs by hand. Add the yogurt and vanilla extract and whisk again until smooth.

Sift the mixed pumpkin spice mix, flour and salt together into a separate bowl and set aside.

In alternating batches and with the machine on medium low speed, add a third of the egg-yogurt mixture to the creamed mixture, followed by a third of the sifted dry ingredients. Continue with the seance and third batch, continuing to beat until combined. Stir the baking soda with the vinegar in a small bowl; it will fizz up a little but that is fine. Add this to the mixture and as soon as everything is combined, turn off the machine. Don’t worry if the mixture starts to split; it will still cook up well. Scrape the mixture into the loaf pan and bake for 50-55 minutes, or until a skewer comes out clean.

Transfer the cake to a wire rack for about 15 minutes to cool before inverting onto a cake plate.  When cool, sprinkle with powdered sugar.

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