I was thinking about making a cake with lots of cinnamon and the honey seemed to fit really well. I needed an icing with a bit of heat to it but it took a while to realise ginger was the answer i was looking for. I used golden icing sugar which gave a nicer colour but its not too important.
225g
butter *
100g caster sugar *
150g honey *
½tsp vanilla *
4 med eggs *
4tsp ground cinnamon *
225g
SR flour
4
pieces stem ginger + syrup *
1tbsp honey *
150g icing sugar
Makes
20 squares
Cream
the butter and sugar together until pale. Beat in the honey and
vanilla then each egg individually. Fold in the flour and cinnamon.
Spoon into a lined, greased 9x11” tin. Bake for about 25-30min at
180oC. Leave to cool.
To
make the icing blend the stem ginger with some of the syrup from the
jar (1-2tbsp) and the honey to form a smooth paste. Add to the icing
sugar and mix. Spread a thin layer over the cooled cake. Cut into
squares.
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