Calories
164 kcal
Protein
2 g
Fat
8 g
Carbohydrates
21 g
Use 10g butter to grease either 2 × 12-mould bun tins or, if you want larger cakes, 1 × 12 hole cupcake tin. Heat the oven to 350 F.
Beat the butter and sugar together for 2 minutes, until light. Add the honey and beat for a couple more minutes.
Beat in the eggs, one by one, then fold in the flour and ginger, finishing with the lemon juice. Divide between the buttered molds and bake for 20 minutes, until risen, golden and springy. Cool on wire racks for 15 minutes.
To make the glaze, melt the butter in a small pan, remove from the heat and stir in the honey and icing sugar using a balloon whisk.
Dip the tops of the honey cakes into the warm glaze or drizzle over thickly with a spoon. If the glaze gets too solid, warm it through very gently to melt. Put the glazed cakes back on the wire racks to set, iced-sides up.
Bon Appetit!
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