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Ginger honey cake recipe | Dan Lepard 3.0 out of 5 based on 1 votes.

A dark and spicy treat cut through with chunks of firey ginger
• How to make your own crystallised ginger

Getting an intense ginger flavour in a cake is easiest if you add it in different forms, from freshly grated to ground spice. While chunks of chopped glace or crystallised ginger look good and add texture, sometimes the flavour can be too subtle, so I like to candy it myself with regular root ginger. Adding a strong background flavour, such as cinnamon or coriander, seems to intensify the impact of the ginger, while vanilla might just vanish. You could also try tweaking the flour, perhaps by replacing a third of it with a dark rye or spelt, as this intensifies the flavour even more.

Ginger honey cake

Serves 8

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

1 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.

2 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.'

3 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.

4 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.

5 Leave to cool in the tin. While the cake is warm, brush the top with extra honey to soften the crust.

6 Once cold, wrap the cake well and it should keep for several days. It's great as an afternoon treat, or warmed and served with creme fraiche as a simple dessert.

Now try this … Crystallised ginger recipe

Dan Lepard

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source: http://www.guardian.co.uk/lifeandstyle/2013/apr/20/dan-lepard-ginger-honey-cake-recipe


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