Ginger and Honey Cake

Not only is this cake quick to make, it’s unusual too.  Sweet sticky ginger cake with a hint of coffee – just dripping with honey.

Serves 16; Prep: 10 mins; Cook:  35 mins; Calories per square:  198

Ingredients:  225g (8oz) plain flour; 1 tsp bicarbonate of soda; 1 tsp ground cinnamon; 125g (4oz) butter; 175g (6oz) dark brown sugar; 125g (4oz) treacle; 50g (2oz) honey plus 3tbsp to decorate; 4cm (1 1/2in) fresh root ginger, grated and chopped finely; 100ml (4 fl oz) strong black coffee; 2 eggs beaten; 50g (2oz crystalised stem ginger

  • Preheat the oven to 180oC (350oF) Mark 4.  Grease and line a deep square 20.5cm (8inch) cake tin.  Sift together the flour, bicarbonatee of soda and ground cinnamon into a mixing bowl.
  • Put the butter, sugar, treacle and 50g (2 oz) of the honey into a pan and heat gently until melted.   Cool for 2 minutes.  Put into a bowl and stir in the ginger, coffee and eggs.  Add the dry ingredients and beat well.  Pour into the cake tin and bake for 35 minutes.  Cool in the tin.
  • Remove the cake from the tin and cut into 16 squares.  Top each with slices of crystalised stem ginger and drizzle with a little honey.  It improves with keeping.

TIP:  If you prefer, drizzle a little of the syrup from the jar of the crystallised stem ginger over the top of the cake instead of the honey.  Or for something completely different, top with melted chocolate and a sprinkling of coffee beans.

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