Nutrition and extra info
Nutrition: Per serving
Ingredients
Butter
butt-err
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
Honey
huh-nee
Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it’s…
Egg
egg
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
Milk
mill-k
One of the most widely used ingredients, milk is often referred to as a complete food. While cow…
Ginger
jin-jer
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
For the glaze
Butter
butt-err
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
Honey
huh-nee
Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it’s…
Method
Heat oven to 180C/160C fan/gas 4. Butter and line a 900g loaf tin with baking parchment. Beat the butter and sugar with an electric whisk until creamy. Whisk in the honey, egg, milk, spices and a pinch of salt (don’t worry if it curdles slightly, it will become a loose batter), then fold in the flour.
Tip into the prepared loaf tin and bake for 45 mins until a skewer inserted in the middle comes out clean. Leave the cake to cool for 10 mins, then transfer to a wire rack to cool completely.
For the glaze, melt the butter and honey in a small pan until smooth. Leave to cool until thickened, then drizzle over the top of the cooled cake. Leave to set before serving.
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