Ingredients

¾ cup honey

225g unsalted butter – room temperature

½ cup soft, brown sugar

1 ¾ cup self-raising flour

1 Tsp grated ginger

3 eggs

Preparation

Preheat the oven to 165C and put a rack in the middle of the oven.

You will need a round cake tin that is 20-25cm in width. Even if it is non-stick, give the tin a quick spray or brush with some oil or melted butter and line the bottom with baking paper. It is easier to get this cake out if the tin has a loose bottom/is a spring-form tin.

In a saucepan over a low heat, melt the butter, honey, and brown sugar.

When the butter has melted and the sugar has dissolved, take the saucepan off the heat, and pour the mixture into a bowl and leave it to cool for about 10 minutes.

 In a large mixing bowl add the flour, ginger and about half of the honey/sugar mixture. Add one or two eggs and stir to combine. Add the remaining honey/sugar mixture and the remaining egg and stir again. You should have a smooth, runny batter.

Pour the batter into the prepared cake tin and place in the middle of the oven.

Bake for 50 minutes and then test the cake carefully with a skewer. Gently push the skewer into the centre of the cake and if it comes out clean – the cake is cooked. But if you still see wet batter, the cake needs longer. In my oven, the cake normally takes about 55 minutes.

When cooked, remove the cake from the oven and let the cake cool in the tin for about 5 minutes, then turn it out onto a wire rack to cool completely. Remove the baking paper.

To serve, dust the top of the cake with icing sugar and it’s lovely with some clotted/thick cream.