Adapted from
Sweet by Yotam Ottolenghi and Helen Goh
Although I liked the cake just fine without it, a little ground cinnamon or allspice in the cake batter would be welcome, for those who like spices.
The original recipe had some fresh ginger juice added to the cream cheese frosting, but I didn't think it was necessary; it was so good on its own. The candied ginger in the cake gave it enough bite. The recipe also called for an 8-inch/20cm round cake pan, which I didn't have in that size, so I used a square cake pan, which worked well.
For more on alternatives to certain ingredients (sour cream and cream cheese, for example), check out my post,
Ingredients for American Baking in Paris, which may be relevant if you live somewhere where those ingredients might not be available.
Storage: The cake will keep for up to 3 days. If not eaten the same day, it's best stored in the refrigerator, although let it come to room temperature before serving, if you can.