Honey & Stem Ginger Traybake by Billington's

Method

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.

2. In a separate bowl sift the flour and ground ginger together, finely grate the stem ginger and stir in.

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.

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.

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.

6. Store in an airtight container.