Spiced Ginger And Honey Cake
Extract from Patisserie at Home • By Will Torrent • Published by Ryland Peters & Small
About
Patisserie at Home
In the autumn there is nothing better than a slice of spicy, dense ginger cake and a cup of tea. This is a really warming cake that works just as well with chopped candied chestnuts in place of the ginger towards the end of the year. I use preserved ginger and honey in mine as well as a medley of spices to lift the humble cake to new heights. You will find something similar in French homes called ‘pain d’épices’. Delicious!
Glaze
3 tablespoons apricot jam
Serves 6–8
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You Will Need
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Step 1
Preheat the oven to 160˚C (325˚F) Gas 3.
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Step 2
Put the butter, sugar, syrup, honey, treacle and orange zest in a saucepan over medium heat and cook until melted. Stir well, then remove from the heat and allow to cool slightly while you continue with the recipe.
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Step 3
Sift the flour into a mixing bowl and add the ground ginger, mixed spice, cinnamon, star anise and cloves and two-thirds of the chopped ginger. Mix together.
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Step 4
Add the cooled melted mixture, followed by the eggs and milk. Mix thoroughly with a wooden spoon.
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Step 5
Spoon the mixture into the prepared loaf pan and bake in the preheated oven for about 1 hour. The cake should be risen and deep golden brown.
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Step 6
For the glaze
Put the jam, 2 tablespoons of the reserved ginger syrup, the honey and remaining chopped preserved ginger in a saucepan over low heat. Heat gently until it starts to bubble. Set aside until the cake has baked. It can be warmed up later if necessary. -
Step 7
Remove the baked cake from the oven, carefully tip it out of the pan and set it on a wire rack. Pour the hot glaze over it and serve warm.
