HONEY AND GINGER TEA CAKE

Makes 1 cake

Prep 10 min

Cook 35 min

½ cup (125ml) butter, softened

½ cup (125ml) brown sugar

½ cup (125ml) honey

1 tsp (5ml) ground ginger

1½ tsp (7.5ml) ground cinnamon

2 cups (500ml) flour, sifted

1 tsp (5ml) baking powder

1 tsp (5ml) bicarbonate of soda

½ tsp (2.5ml) salt

1 cup (250ml) buttermilk

1 egg, beaten

icing sugar, for dusting (optional)

1 Preheat the oven to 180°C. Lightly grease and line a round 20cm springform tin.

2 In a mixing bowl, cream the butter and sugar until pale and fluffy. Add the honey and spices and mix well.

3 Combine the remaining dry ingredients together and add to the honey mixture, alternating with the buttermilk and egg until all the ingredients are combined. Mix well and pour into the prepared tin.

4 Bake for 30-35 minutes or until a toothpick comes out clean when inserted into the centre. Remove from the oven, allow to cool in the tin then transfer to a cooling rack. Dust with icing sugar before serving.

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