Spiced Ginger and Honey Cake


The best bit about The Times Magazine is pulling out ‘Eat’ from the middle and searching for new recipe inspiration. This weekend the English patissier Will Torrent provided a step-by-step guide of ‘How to make pastries like the French’. Although not exactly pastry, I was keen to try out his Spiced Ginger and Honey Cake. The black treacle and dark muscovado sugar makes the sponge a rich brown colour whilst the mixed spice, ginger and orange zest gives it a bit of a kick. It’s best served warm from the oven with either custard or vanilla ice cream. A beautifully warming weekend dessert.

Here’s how (serves 8-10):

  • 100g butter
  • 100g dark muscovado sugar
  • 2 tbsp golden syrup
  • 75g honey
  • 100g black treacle
  • zest of 1 orange
  • 150g self-raising flour
  • 2 tsp ground ginger
  • 1 tsp mixed spice
  • 1 tsp ground cinnamon
  • 1/2 ground star anise
  • 1/2 tsp ground cloves
  • 3 balls of preserved ginger (reserve the syrup for the glaze)
  • 2 eggs
  • 5 tbsp milk



For the honey and ginger glaze:

  • 3tbsp apricot jam
  • 1 1/2 tbsp honey


Preheat the oven to 160C (140C fan) and line a 1kg loaf tin with greaseproof paper. Put the butter, sugar, syrup, honey, treacle and orange zest in a saucepan over a medium heat and cook until melted. Stir well and remove from the heat and allow to cool slightly.

Sift the flour and add all the spices and two-thirds of the chopped ginger. Add the cooled melted mixture along with the eggs and milk. Spoon into the loaf tin and bake for 1 hour until cake has risen and golden brown. Leave to cool on a wire rack.


To make the glaze, put the jam, honey, ginger syrup and remaining chopped ginger into a saucepan and cook on a low heat until it starts to bubble. Then pour over the cake and serve.




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