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.
- 1 hr cooking
- Serves 12
Print
Ingredients
Ginger cake with honey and spice syrup
- 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
Ginger cake with honey and spice syrup
- 1Have butter and eggs at room temperature.
- 2Preheat 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.
- 3Beat 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.
- 4Spread mixture evenly into pan. Bake about 40 minutes.
- 5Meanwhile, 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.
- 6Stand 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.
Notes
You can use golden syrup instead of treacle.
The Latest from Food To Love
- Kitchen TipsThese storage tricks will help your fresh fruit and veg last longer
Good Health & Wellbeing
Mar 24, 2020 - Kitchen Tips5 go-to lazy dinners our team makes when they don't feel like cooking
Food To Love
Mar 19, 2020 - Kitchen Tips5 dishes that are ideal for cooking in bulk and freezing for later
Food To Love
Mar 10, 2020 - RecipePassionfruit cheesecake slice with a gingernut and oat base
New Zealand Woman's Weekly
Mar 03, 2020