Wednesday, June 22, 2016


Spices and honey are a match made in baking heaven.  I have been eyeing off various recipes for this sort of a cake for a while.  I don't know what has held me back from making this but today I bit the bullet, gathered the ingredients and made it.  Wow! This is a really lovely cake. A lovely change from the sponges and chocolate cakes that I normally make.  As usual it is an absolute snap to make in the CC.  The aromas that come from the oven are really intoxicating.  Also, the fresh ginger in it really makes it but if, like some people, you happen to not be a fan of ginger you can confidently leave ginger out without it being detrimental to the final product. This cake is fantastic to eat hot from the oven and whilst I haven't tried it myself, a slathering of butter might be nice with it.


2 eggs
50g golden syrup
125g honey
140g of very very soft diced butter
50g brown sugar
1 tbsp finely grated fresh ginger
150g plain flour
1/2 tsp baking powder
1/2 tsp ground cinnamon
1/2 tsp ground allspice

1. Grease and line a 10 x 20cm loaf tin and preheat your over to 160 degrees.
2. Place all ingredients, in the order listed, in the bowl with the kneading blade.
3. Select Pastry P1 for 1.30min.
4. After 30 seconds, pause the programme and scrape down the sides of the bowl.
5. Resume the programme.
6. When the programme is complete, tip the batter into the loaf tin and smooth the surface.
7. Bake for 45-50 minutes until the cake is firm in the centre or a skewer inserted in the centre comes out clean.
8. Allow to cool in the tin before turning out onto a cooling rack.  Can be eaten hot or cold.

NOTE - If you notice that the top is browning too quickly, simply lay a piece of foil over the top of the cake.

No comments:

Post a Comment