Ginger Cake

This is such a quick and easy cake to make anyone can do it!

You can add as little or as much spices as you like, though make sure you keep the cake batter the same consistency.

The consistancy is quite runny but it's thicker than water, if that makes sense.

This recipe will also give you one 8 inch cake.

Ingredients:

A

90g Water boiling

90g Water cold

120g Honey

½ tsp Bi Carb

 B

120g Vegetable Oil

100g Dark Brown Sugar

1 Egg

C

225g Plain Flour

1 ½ tsp Baking Powder

¼ tsp Salt

1 tbs Ginger

2 tsp Cinnamon

½ tsp Cloves

½ tsp Nutmeg

Note:

• Before baking you can add choc chips to the top.

• This cake has the consistency of mud cake.

Method:

• Pre heat oven to 160c

• Dissolve honey and bi carb in boiling water then add the cold water. Set aside to cool down.

• Mix B until combined.

• Mix C until combined.

• Add A into B, whisking until well combined.

• Add C into the Wet mixture and mix until flour has incorporated. This will be a runny batter.

• Pour cake mix into your lined baking pan and bake for 30 minutes or untill your skewer comes out clean.

• Allow to fully cool. Then either leave as is or top with a spiced icing.

Spiced Icing is just icing sugar, mixed with a little water. I like my icing on the thicker side, the more water you add the thinner it'll be. Then mix in some cinnamon and nutmeg.