Honey and Ginger cake

872
honeycomb

Autumn days are here! and I am adapting my cursors to cosy mode. Baking with spices, tea essentials, lattes, new socks that will accompany me this winter, stocked logs are ready, harvesting what this summer thought me me, feel good no matter what, where and how, I am not here to change the world but I won’t let the world change who I am. Seasons are here to regulate our passage on earth, different lights, different skies, different fruits, amazing nature orchestra. So let’s live, bake and starve ourselves when we baked too much. Repeat.

I found this recipe in an Australian book by Adam Cremona,

This honey tea cake is one of my favorite. Cardamom, ginger and chai tea and honey in one bite. If you don’t have a honeycomb mold, you can use a regular mold and the result will be as impressive because it feels so good to eat this cake. I

Honey and ginger cake

Ingredients
  

Sponge cake

  • 180 ml milk
  • 4 teabags chai tea
  • 150 g butter softened
  • 220 brown sugar
  • 3 eggs
  • 300 g flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/2 tsp ground cardamome
  • 60 g candied ginger
  • 2 tbsps honey

Ginger syrup

  • 15 g shaved ginger
  • 3 tbsps sugar
  • 80 ml water

Honey frosting

  • 240 g powdered sugar
  • 500 g cream cheese
  • 125 g butter softened
  • 115 g honey

Instructions
 

Preheat oven 180C

  • Grease a 20cm springform pan lined with parchment.
  • In a sauce pan bring the milk to a boil. Remove from heat and add the vanilla pod and teabags for 5 minutes. Remove bags and pod.
  • Beat butter and sugar until light and fluffy.
    Add eggs one at a time.Add the flour, baking powder, spices and the cooled milk.
    Fold in gently and scrape the butter into the prepared pan.
    Bake the cake for 50 minutes.

Prepare the syrup

  • Place the ingredients in a saucepan and bring them to a boil, sugar should dissolve. Avoid stirring and keep boiling for just a minute.
    Filter the syrup and remove the ginger

Honey frosting

  • Beat all the ingredients together. Place in the fridge for 1 hour.

Assemble

  • Drizzle the syrup over the cake. Cover with the filling.
    You may want to cut the cake in 3 layers, drizzle syrup on each layer and fill in with the frosting.

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