PS Desserts
30 cm x 20 cm slab
Mark Roper

Whenever I smell this baking, it’s like Christmas in the house. The honey is an alluring background note to all the spices and the orange zest gives the cake a lift. I crumble it up and use it to make my Gingerbread ice-cream.


Quantity Ingredient
250g honey
150g plain flour
100g rye flour
1 teaspoon ground cinnamon
A pinch ground nutmeg
1 teaspoon ground ginger
1 orange, finely grated zested
20g baking powder
3 eggs
125ml milk
50g caster sugar
1/2 teaspoon vanilla extract


  1. Making the batter

    Preheat the oven to 160ºC. Line a 30 cm x 20 cm brownie tin with baking paper or spray with cooking oil spray.
  2. Warm the honey in a saucepan over low heat until completely liquid, then cool to about 25ºC.
  3. Sift the flours together into a large bowl. Add the spices, orange zest and baking powder, stir to distribute evenly, then make a well in the centre.
  4. In a separate bowl, whisk the eggs, milk, sugar and vanilla extract together.
  5. Pour the cooled honey and the egg mixture into the flour mixture and whisk to form a smooth, elastic batter.
  6. Pour the batter into the prepared tin.
  7. To bake

    Bake for 40 minutes or until dark golden on top. To test if it’s cooked, use the tip of a knife. If the knife comes out clean, the cake is ready.
  8. Allow to cool in the tin for 10 minutes before turning out onto a cooling rack to cool completely.


  • This gingerbread is delicious served plain or spread with a little butter and jam for afternoon tea.


  • Store the cake in the fridge, well wrapped in plastic wrap, for several days, or freeze for up to 1 month.
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