This honey and stem ginger cake is a lovely light sponge. We've used honey in this recipe as it lends itself well to the bake. It adds sweetness without the need for refined sugar and helps retain a really nice moisture to the sponge.
This cake works wonderfully as a traybake, but if you love the flavour, why not try our loaf cake version which has a whipped mascarpone, roasted figs and pistachio topping?
8 ingredients6 steps
Vegetarian
Method
Step 1
Preheat the oven to 180ºC/160ºC fan. Grease and line a 20cm square baking tin. Place the honey, butter, and sugar into a saucepan and heat gently until the butter melts and sugar dissolves. Once melted bring to the boil and allow to simmer gently for 1 minute before removing and allowing to cool a little.
Step 2
In a separate bowl sift the flour and ground ginger together, finely grate the stem ginger and stir in.
Step 3
Once the honey mix has cooled to just being ‘warm’ add the eggs and whisk to combine before adding to the dry ingredients bowl. Mix well until all ingredients are combined and you have a smooth batter.
Step 4
Pour the batter into the prepared cake tin and bake for 25-27 minutes until well risen and a cake tester in the center comes out clean. Remove from the oven and transfer to a wire rack.
Step 5
Warm 2 Tbsp of the honey in a small pan and brush over the warm cake. You can repeat this with the remaining Tbsp of honey once the cake is cooled for an extra sticky glaze. Cut into portions and serve.
Step 6
Store in an airtight container.
Ingredients
MetricImperial
For the Sponge
160gHoney
150gSalted butter (cubed)
60gBillington's dark muscovado sugar
2Eggs
200gAllinson's Self Raising Flour
50gStem ginger in syrup (drained weight)
1.5 tspGround ginger
For the Glaze
3 tbspHoney
Utensils
20cm square baking tin
6 Baker Ratings
Easy to make, lovely to eat. I didn't have any ginger spice so took a leap of faith and used ground cardamom instead. I also added some chopped walnuts. The cake was so lovely that this will be my go to from now on.
