Ingredients
- Clear Honey (300g)
- Unsalted Butter (140g)
- Brown Sugar (100g)
- Self-raising Flour (375g)
- Ground Ginger (3 tsp)
- Ground Cinnamon (1 tsp)
- Ground Clove (1/2 tsp)
- Ground Nutmeg (1/4 tsp)
- Pepper (1/4 tsp)
- Egg (3 Large)
- Plum Jam (200g)
- Double Cream (225ml)
- Dark Chocolate (140g)
- Clear Honey (3 tablespoons)
Instructions
Steps
- Preheat your oven to 160°C (140°C fan) or gas mark 3. Prepare a deep 20cm cake tin by greasing and lining the base and sides with baking parchment.
- In a medium saucepan, combine 300g clear honey, 100g brown sugar, and 140g unsalted butter. Heat over medium until melted. Remove from heat and let it cool.
- In a large bowl, mix together 375g self-raising flour, 3 tsp ground ginger, 1 tsp ground cinnamon, 1/2 tsp ground clove, 1/4 tsp ground nutmeg, and 1/4 tsp pepper.
- Once the liquid mixture has cooled, whisk in 3 large eggs. Pour this mixture over the dry ingredients, stirring gently to form a smooth batter. Avoid overmixing to keep the cake tender.
- Transfer the batter into the prepared tin and bake for 50-55 minutes until risen and a skewer inserted comes out clean. Let the cake cool in the pan for 20 minutes before transferring it to a wire rack to cool completely.
- After cooling, slice the cake into three layers. Spread 200g plum jam on the two bottom layers and reassemble the cake.
- For the glaze, combine 225ml double cream, 140g dark chocolate, and 3 tablespoons clear honey in a medium pan. Heat gently until the chocolate melts and the mixture is smooth and pourable.
- Place the cake on a wire rack over a parchment-lined baking tray. Pour the glaze over the cake, making sure to cover it completely. Carefully move the cake to a serving plate once glazed and let it set. Optionally, dust with edible gold powder for decoration. Enjoy the cake uniced for up to 5 days or iced for 3 days, stored in the fridge and served at room temperature.