Name: Ginger cake with honey and spice syrup
Cook time: 60 min
Total time: 60 min
Yield: 12
Ingredients: 125 gram butter; 2 eggs; 1/4 cup (90g) treacle; 1/2 cup (110g) firmly packed dark brown sugar; 1 cup (120g) ground almonds; 1/2 cup (75g) plain flour; 1/2 cup (75g) self-raising flour; 1/2 teaspoon bicarbonate of soda; 3 teaspoon ground ginger; 1 teaspoon ground cinnamon; 1/2 teaspoon ground cloves; 1/4 cup (60ml) milk; 1 1/2 cup (375ml) water; 1/2 cup (120g) honey; 1 cinnamon stick; 1/2 teaspoon mixed spice

Ginger cake with honey and spice syrup

Dripping with honey and spice syrup, this rich, dense ginger cake makes an elegant end to a special meal. Serve with a drizzle of double cream.

Serves 12

Cook

Ingredients

125 gram butter

2 eggs

1/4 cup (90g) treacle

1/2 cup (110g) firmly packed dark brown sugar

1 cup (120g) ground almonds

1/2 cup (75g) plain flour

1/2 cup (75g) self-raising flour

1/2 teaspoon bicarbonate of soda

3 teaspoon ground ginger

1 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/4 cup (60ml) milk

1 1/2 cup (375ml) water

1/2 cup (120g) honey

1 cinnamon stick

1/2 teaspoon mixed spice

Method

1.Have butter and eggs at room temperature.

2.Preheat oven to 200°C/400°F. Grease deep 20cm (9-inch) square cake pan; line base and sides with baking paper, extending paper 5cm (2-inches) above sides of pan.

3.Beat butter, treacle and sugar in small bowl with electric mixer until creamy. Beat in eggs, one at a time; transfer mixture to large bowl. Stir in ground almonds, then sifted dry ingredients and milk, in two batches.

4.Spread mixture evenly into pan. Bake about 40 minutes.

5.Meanwhile, make honey and spice syrup. Stir ingredients in small saucepan over high heat until boiling. Reduce heat, simmer, uncovered, without stirring, about 5 minutes, or until thickened slightly.

6.Stand cake in pan 5 minutes before turning, top-side up, onto wire rack over tray. Pour three-quarters of the hot syrup over hot cake. Serve cake warm or cold with remaining syrup.