GINGER CAKE WITH LEMON, HONEY AND ARTONIC GINGER BEER

INGREDIENTS

• 250g plain flour
• 1.5 teaspoons baking powder
• 0.5 teaspoons of bicarbonate soda
• 2 teaspoons ground ginger
• 1 teaspoon ground cardamom
• Zest of 1 orange
• 114g unsalted butter ( room temperature)
• 270g clear honey
• Juice of 1 orange
• 125ml whole milk
• 2 eggs
• 50g caster sugar

For the syrup:

• 130ml Artonic Ginger beer
• 120g icing sugar
• A few fresh lemon thyme sprigs to decorate.

PREPARATION

Pre heat oven to 180’C / 350’F/ Gas 4

Grease and line mini loaves tin

In a small bowl, whisk together the flour, baking powder, bicarbonate of soda, ginger, cardamom and orange zest .

In a larger bowl mix the rest of the ingredients until smooth then slowly spoon in the flour mix until incorporated.

Bake for 22 minutes ( test with a tooth pick and if it comes out clean they are cooked)

To make the syrup:

Heat the ginger beer with icing sugar in a small pan until sugar has dissolved and the liquid has reduced a little.

Pour over the hot cakes and decorate with lemon thyme.

Let cool in pans 10 minutes before removing.