Perfect for afternoon tea or served with ice cream as a dessert, this cake is made with stem ginger and honey.
Preheat the oven to 180'C.
Butter a cake tin and line with baking parchment.
Blitz the stem ginger in a food processor, reserving the syrup to use as a glaze.
In a large bowl, beat the sugar and the butter together until pale and fluffy. One by one, beat the eggs into the mixture and then stir in the honey and the ginger. Sift in the flour and the baking powder and fold together gently.
Pour the mixture into the cake tin, transfer to the oven and bake for 30 minutes. Check the cake with a skewer - if it comes out clean, the cake is ready. Return to the oven for a further 10 minutes if necessary.
Allow to cool and then pour the syrup from the stem ginger over the cake to glaze.
«This cake also works well with a frosting made with icing sugar and water - sift the icing sugar, mix with water and spoon over the cake. Allow to set before slicing.»