Ginger and honey cake (15 mins prep/80 mins cooking)

ginger honey cake

This yummy cake is sticky, light and has just enough kick of ginger without it being overwhelming (the original recipe by Dan Lepard had an outrageous amount in it so I changed the quantity). It is best at least one day after it is baked and lasts for a few days. You can enjoy it on it’s own or with some creme fraiche as a dessert.

As someone who is fairly new to baking I would say this cake is straightforward to make, plus it got some compliments from the parents when I made it for a recent birthday party. The kids, on the other hand, only had eyes for my friend’s dinosaur cake. Anyway, I’m rambling. Here is the recipe!

Ingredients

300g honey
75g unsalted butter, melted
50ml sunflower oil
3 medium eggs
150g stem ginger, chopped
3 tsp ground ginger (or 4 tsp if you want a stronger flavour)
1 tsp ground cinnamon or coriander
250g plain flour
2 tsp baking powder
Extra butter and honey, for finishing

Line the base and sides of a small loaf tin with baking parchment. Preheat the oven to 170C/150C fan/335F/gas mark 3. Put the honey in a bowl, add melted butter, oil and eggs, then beat until smooth. Stir in the chopped ginger and spices, add the flour and baking powder, stir well until everything is evenly mixed, then spoon into the tin. Take small slivers of butter and lay them centrally along the length of the mixture. This will force the cake to crack along the butter line.

Bake for about 70-80 minutes and try to avoid checking it more than once or twice in case it collapses. Use a skewer to check that the centre is baked (it should come out without any gloop on it and pretty much clean). It should go dark golden on top. Leave to cool in the tin. While the cake is warm, brush the top with extra honey to soften the crust. Once cold, wrap the cake well and it should keep for several days. It’s great as an afternoon treat, or warmed and served with creme fraiche as a simple dessert.

Advertisements

One thought on “Ginger and honey cake (15 mins prep/80 mins cooking)

  1. Pingback: LHM Meets Food Queen Katie Loves Cooking | Localhoneyman – Honeybees for sale & Raw honey

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s