GINGER HONEY CAKE

GINGER HONEY CAKE

300g honey
75g unsalted butter, melted
50ml sunflower oil
3 medium eggs
400g stem ginger, chopped
2cm piece fresh ginger, peeled and finely grated
4 tsp ground ginger
1 tsp ground cinnamon or coriander
250g plain flour
2 tsp baking powder
Extra butter and honey, for finishing

Method

Line the base and sides of a small loaf tin with baking parchment.
Preheat the oven to 170C/150C fan/335F/gas mark 3.

Put the honey in a bowl, add melted butter, oil and eggs, then beat until smooth.
Stir in the chopped ginger, grated ginger and spices, add the flour and baking powder, stir well until everything is evenly mixed, then spoon into the tin.
Take small slivers of butter and lay them centrally along the length of the mixture. This will force the cake to crack along the butter line.
Bake for about 70-80 minutes undisturbed, as the cake is slightly fragile and prone to collapsing until the mixture sets.
Use a skewer to check that the centre is baked.
 It will burn on top slightly, or at least go very dark. This is due to all that honey, and for me, it's part of the cake's charm.