By popular demand from our guests and for anyone who may have enjoyed the Bazaar Buttercream Spice Cake that we made for our takeout meals this season, here is a recipe for your enjoyment created and generously shared by Kristina, one of our creative Hollyhock cooks.
Ingredients
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground ginger
- 1 teaspoon ground cardamom
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 2 cups sugar
- 1 cup (2 sticks) butter, room temperature
- 1 tablespoon grated lemon peel
- 4 large eggs
- 1 cup sour cream or yogurt
- 1/2 cup whole milk
Method
- Cream butter and sugar together
- Add eggs
- Mix dry ingredients in separate bowl
- Add to butter mixture alternating dry with wet (Yogurt and milk) until combined
- Bake at 350 until tester comes out clean
For the buttercream we used butter, icing sugar, saffron liquid (soak a pinch or two of saffron threads in hot water and then strain liquid out). We also added orange blossom water to the icing.
Bon appetit!
