This honey and spice cake is perfect with a cup of tea. It’s warmly spiced and very moist. The punchy flavours and sweet icing will leave you and your friends wanting more.
Makes 15 pieces
- 75g honey
- 225g (1 1/2 cups) plain flour
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves
- 75g golden caster sugar
- Finely grated zest of 1 orange
- Finely grated zest of 1 lemon
- 110g butter, chopped into small pieces
- 1 large egg, beaten
- 1 tsp biocarb soda
- 50g mixed peel, finely chopped
- 175g icing sugar, sifted
- 1 tablespoon lemon juice
- 6 pieces crystallised ginger, chopped
Cooking time: 50 minutes
- Preheat oven to 170C and grease 20cm square cake tin; line with baking paper.
- Warm honey slightly by placing it in a cup and sit it in a saucepan containing a little simmering water. Do not overheat.
- Sift the flour and spices into a large bowl. Add the sugar, orange and lemon zest; stir to combine. Add the butter and rub in lightly using your fingertips until the mixture resembles breadcrumbs.
- With a large fork, gently mix in the egg, then the warm honey.
- Dissolve the biocarb soda with 3 teaspoons water and add to mixture. Beat well until mixture is smooth and soft. Stir through the mixed peel.
- Spoon mixture into prepared tin and spread out evenly. Bake for 50 minutes, until well risen. Leave cake in tin for 10 minutes then turn out onto a wire rack to cool completely.
- For the icing, combine the icing sugar, lemon juice and 1 teaspoon warm water. Pour icing over cold cake; let it run down the sides. Please the ginger on top and serve cake.
Tell us, do you like baking? What do you like to have with your afternoon tea?