- 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?