Spiced Ginger and Honey Cake

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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

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For the honey and ginger glaze:

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

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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.

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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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