This tray is one of those warm and cosy kinds of cakes that tastes delicious with a cup of coffee or tea. The fresh ginger combined with the subtle hint of chocolate from the cocoa powder make a warm and soothing combination that will comfort the soul and satisfy any sweet craving. Perfect for those cold and gloomy days! Although I prefer baking this cake in a 7x11 pan to form a thinner 'layer' type of cake, it can just as easily be baked in a round 8" pan for a regular sized round cake.
Make sure all the ingredients are at room temperature before starting.
Grease and line the cake pan. Then re-grease the lined pan and dust lightly with flour. Preheat the oven at 180C.
Sieve the self-rising flour with the cocoa powder, baking powder, ginger powder, cinnamon, cloves and salt. Set aside. Even though we are suing self-rising flour in this recipe, the extra baking powder used helps give the cake a very light and fluffy texture.
In a bowl, beat the margarine/butter with the sugar until creamy, then add the honey and beat again. Next add the eggs one at a time, beating well after each addition. Add the vanilla essence and the fresh ginger and mix well.
Next add the flour and fold it in using a spatula. Finally add the milk and mix again to combine. Pour the batter into your prepared pan. Bake in a preheated oven for about 25-30 minutes or until a skewer inserted into the cake comes out clean.
Turn the cake out and peel off the greaseproof paper. Allow the cake to cook before cutting squares and serving. This cake is delicious as is, but you can frost it with a simple glaze or icing sugar combined with orange juice.