This cake worked well for us, and my daughter ate most of it – a rare event, because she isn’t really into cakes.
3 oz runny honey
8 oz gluten free flour
1 tsp baking powder
1 tsp each of ground ginger and cinnamon
1/4 tsp of ground cloves
3 oz of sugar
zest of 1 small orange and 1 lemon
4 oz butter
1 tsp bicarb of soda
2 oz chopped stem ginger
For icing: 6 oz icing sugar (confectioners sugar) and 1 tblsp lemon juice
Preheat the oven to 170C.
Sift the flour, baking powder and spices into a large bowl and add the sugar and zest. Rub the butter in.
Warm the honey slightly, and beat it with the egg. Mix into the flour mixture.
Mix the bicarb with 3 tblsps of water until dissolved, then beat into the flour mixture.
Stir in the chopped ginger and tip the mix into a greased or lined 8″ round tin.
Cook for about 50 minutes. Cool it in the tin for about 10 minutes then turn it onto a cooling rack until cold.
Then sift the icing sugar into a bowl, add the lemon juice and about 2 tblsps of water to get a thin icing – pour it over the cake. Do put a plate under the cake because this is very runny icing!
If you like, you could put more chopped stem ginger on the top to decorate it.