Pinched from the pages of Bon Appetit magazine, this is a moist slightly spicy dense, but light, cake. Delicious, I served mine with a dollop of unsweetened yogurt and fresh passion fruit, they recommend creme fraiche, but who has that on hand?
Buttermilk Spice Cake (Bon Appetit March)
1 c flour
1/4 c cornstarch
1/2 tsp salt, 1/2 tsp baking powder, 1/4 tsp baking soda
1/8 tsp each of ground allspice, ground ginger, ground black pepper, ground whole star anise (don’t skip this spice, it really makes the cake) put a small amount of star anise in a spice mill, grind. Save any extra for other uses.
1/2 c (1 stick) room temp unsalted butter
3/4 c sugar
2 large eggs
1 3 inch piece vanilla bean
1/2 tsp finely grated lime peel
3/4 c buttermilk
Heat Oven 350 F. Butter and line a 9 inch cake pan.
Sift flour, cornstarch, baking powder, soda and all spices together.
In a standing mixer, cream sugar until fluffy, gradually add sugar beat until smooth. Beat in the eggs one at a time, beating to blend between additions. Scape vanilla from pod and add with lime zest to egg mixture. Beat in flour and buttermilk, alternately in 4 additions, ending with flour mixture. Pour into prepared pan. Bake about 30 mins, until tester comes out clean and is golden brown on top.