Chai spiced loaf cake with butter cream frosting


For the Cake
2 Medium Eggs
120g Butter
120g Caster Sugar
130g Plain Yoghurt
250g Self Raising Flour
½ tsp Ground cardamom, nutmeg and cinnamon powder, few pinches saffron strands steeped in 70ml milk
For the Frosting
50g Butter
50g Cream 150g Icing sugar
½ tsp Ground cardamom
1 tsp Rosewater (optional)
To Decorate
1 tbsp Dried rose petals
1 tbsp Crushed almonds
Preheat the oven to gas mark 3. Grease and line a 2lb loaf tin with parchment paper.
Using a whisk, cream together the butter and sugar. Then add in the eggs and yoghurt. Once combined mix in the flour.
Add the milk with the soaked saffron strands and add in the spices.
Pour the batter into the loaf pan. Bake for 45-50 minutes, until a skewer comes out clean
Once the cake has cooled, whisk the butter, cream cheese, icing sugar, cardamom, rose water and spread over the top of the cake. Garnish with rose petals and crushed almonds.

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