Jaggery Cake

Method

Preheat oven to 180C and grease a 20cm round cake tin. Cream the softened butter with grated jaggery until pale and fluffy, then beat in eggs one at a time, ensuring each is fully incorporated before adding the next. Mix the flour with baking powder, bicarbonate of soda, salt, cinnamon, and crushed cardamom, then alternate adding this dry mixture and coconut milk to the butter mixture, beginning and ending with flour. Fold in the grated ginger and vanilla extract gently until combined. Pour the batter into the prepared tin and bake for 35-40 minutes until a skewer inserted in the centre comes out clean. Allow to cool in the tin for 10 minutes before turning out onto a wire rack.