Ginger Cake With Honey And Spice Syrup - cooking recipe

Ingredients

8 tbsp (1 stick) butter, at room temperature
1/4 cup molasses
1/2 cup dark brown sugar
2 None eggs, at room temperature
1 1/4 cups ground almonds
1/2 cup flour
1/2 cup self-rising flour
1/2 tsp baking soda
1 tbsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground cloves
1/4 cup milk
1/2 cup honey
1 None cinnamon stick
1/2 tsp mixed spice, such as pumpkin pie spice

Preparation

Preheat the oven to 400\u00b0F. Grease and line an 8-inch square baking pan with parchment paper, extending paper above 2 opposite sides for handles.
Beat butter, molasses and sugar in large bowl with electric mixer until creamy. Beat in eggs, one at a time.
Stir in ground almonds. Fold in sifted dry ingredients and milk, in two batches. Spread mixture evenly into prepared pan.
Baked about 40 mins until toothpick inserted into center comes out clean.
Meanwhile, for the honey and spice syrup, bring 1 1/2 cups water, honey, cinnamon stick and mixed spice to a boil in small saucepan on high heat. Reduce heat to low; simmer, uncovered, without stirring, about 5 mins, or until slightly thickened.
Cool cake in pan 5 mins. Remove from pan; place on wire rack over a baking pan. Pour three-quarters of the hot syrup over hot cake. Serve cake warm or at room temperature with remaining syrup.