150 g unsalted butter, softened
¾ cup caster sugar
1 cup self-raising flour
½ tsp ground ginger
1 tsp ground cinnamon, plus extra for garnish
1 tsp ground cardamom
1 chai blend tea bag, infused in ½ cup water and cooled
½ pomegranate, seeds removed
Cream cheese frosting
250 g cream cheese
½ cup icing sugar mixture
- Preheat oven to 180˚C (160˚C fan forced). Grease and line the base and sides of a 20cm round cake pan with baking paper.
- Beat butter and sugar in a bowl using electric beaters until thick and fluffy. Add eggs, one at a time, beating well between additions. Sift flour and spices over the mixture then beat to combine. Fold in the cooled chai tea liquid.
- Pour batter into the prepared pan and bake for 45-50 min or until cooked when tested with a skewer. Cool in the pan for 10 min before turning out onto a wire rack to cool completely. Spread with the cream cheese frosting (see below). Dust with extra ground cinnamon and sprinkle with pomegranate seeds to serve.
- Beat cream cheese with icing sugar mixture in a bowl using electric beaters until smooth and fluffy.