Go Back

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.