Ginger 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.

Enjoy!  🙂