This year I’m going to harvest my own honey for the first time so I’m on the look-out for new honey recipes and this one is a winner! It wasn’t hard to realise that though, we all know that honey, ginger and lemon are best buddies!
To be honest I’ve never been a huge fan of stem ginger, so I haven’t eaten it since I was a kid. But guess what? Taste changes and now I found out that I’m rather fond of it!
Recipe inspired by @rutgerbakt , I added more honey and also grated fresh ginger to the mix.
Ginger, Honey & Lemon Cake
- 200 g butter at room temperature
- 100 g light brown caster sugar
- Zest of 1 lemon
- A good pinch of salt (± ¼ tsp)
- 125 gr runny honey + extra for drizzeling
- 1 tbsp ginger syrup (from the jar of candied stem ginger)
- 4 eggs at room temperature
- 225 g all purpose flour
- 1.5 tsp baking powder
- 1-2 cm fresh grated ginger (optional)
- 100 g candied stem ginger, finely chopped
- 1 tbsp all purpose flour
- 20 - 30 g almond shavings
- Additional butter to grease the pan
Preheat the oven to 160°C. Grease a cake tin with butter and cover the bottom and sides with baking paper (see notes).
In a bowl mix the flower, baking powder and salt
To a large mixing bowl add the butter, sugar, lemon zest and freshly grated ginger (if using) and mix this until light and fluffy, ± 3-5 minutes. Add the honey and ginger syrup and mix well.
Mix in the eggs one at a time, only adding the next one when the previous one has been fully incorporated.
With a spatula fold in the dry ingredients.
Add the stem ginger to a small bowl and sprinkle over a tablespoon of flour, toss to coat. Add the ginger into the cake mix and gently mix to divide it well.
Pour the cake mix into the cake tin and give it a little shake so it's even on all sides.
Sprinkle over the almond shavings.
Bake in the oven for 55 - 70 minutes until done (depending on the oven, mine took about 65 minutes). To check if it's done, stick a wooden toothpick into the middle, if it comes out clean it's done!
Remove from the oven, let cool slightly for a few minutes and then transfer the cake to a cooling tray, using the baking paper to take it out of the tin.
Let cool, although still warm it's absolutely scrumptious too! Drizzle with some honey over the top just before serving.
The baking paper is handy to add so you can easily take the cake out of the tin without having to turn it upside down. This will prevent the almonds to fall off the top.