Preheat oven to 170 degree celsius for 10 minutes. Meanwhile grease one 10-inch cake pan with butter and line the base with parchment paper, set aside.

In a pan boil water along with grated ginger, boil for 5 minutes so that aroma of ginger is infused in water. Combine baking soda in water and set aside.

With electric beater cream butter until light and fluffy for about 3 – 4 minutes. Beat in brown sugar until fluffy. Add Nolen Gur and beat for another 2 – 3 minutes. Now add ginger infused boiled water and eggs. Make sure water has become lukewarm before adding else eggs will get poached.

Beat the liquid mixture for 5 minutes at medium speed.

In a large bowl, sift together flour, Garam Masala and baking powder. Add sifted dry ingredients to liquid mixture in three batches folding batter gently each time to combine.

Pour batter into prepared pan; bake for 35 minutes. After 35 minutes insert a toothpick in the center if it comes out clean, cake is ready else bake for 5 to 10 minutes more.

Let cool on a wire rack in the cake pan for 15 minutes. Transfer to a large plate. Cut into squares; dust with confectioners’ sugar.

Serve Garam Masala Spiced Gingerbread Cake with whipped cream and black coffee.