Honey and Spice Cake
Makes 15 Squares
75g clear, runny honey
225g (1 1/2 cups) plain flour
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
75g golden caster sugar
Finely grated zest of 1 small orange
Finely grated zest of 1 small lemon
110g butter, chopped into small pieces
1 egg, beaten
1 teaspoon bicarbonate of soda
50g mixed peel, finely chopped
175g icing sugar, sifted
1 tablespoon lemon juice
6 pieces crystallised ginger, chopped
1. Preheat oven to 170Â°C (conventional). Lightly grease an 18-cm square cake tin and line with non-stick baking paper. 2. Warm the honey slightly by placing it in a cup and sitting it in a saucepan containing barely simmering water; do not overheat.
3. Sift the flour and spices into a large bowl. Add the sugar and orange and lemon zest, and stir to combine. Add the butter and rub in lightly using your fingertips until the mixture resembles breadcrumbs.
4. Using a large fork, gently mix in the egg, then the warm honey.
5. Dissolve the bicarbonate of soda with 3 tablespoons water and add to mixture. Beat well until mixture is smooth and soft. Stir through the mixed peel.
6. Spoon mixture into prepared tin and spread out evenly. Bake just above the centre of the preheated oven for 50 minutes, until well risen and springy to the touch. Leave cake in tin for 10 minutes then turn out onto a wire rack to cool completely.
7. To make a thin icing, combine the icing sugar, lemon juice and 1 tablespoon warm water. Place the cold cake on its wire rack on a large plate and pour the icing all over, letting it run down and coat the sides a little. Place the ginger on the top and serve the cake cut into 15 pieces.