Honey, almond and ginger cakes

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 170 degrees celsius and grease a 27 x 17cm slice tray. Line with baking paper

Step 2

Cream butter and sugar with an electric mixer on high, until light and fluffy. Add eggs one at a time, beating well after each addition

Step 3

With the mixer running on low, beat in the honey and almond meal. Then add ginger, flour and milk. Continue beating until combined

Step 4

Spoon batter into prepared tin and smooth the surface

Step 5

Mix the extra milk and honey in a small heatproof bowl or jug and microwave on high for 20 seconds or until warm. Stir until smooth, then brush over the top of the batter. Scatter the flaked almonds over

Step 6

Bake for 40 minutes or until golden brown and cooked when tested with a skewer. Set aside in the tin for 10 minutes to cool. Transfer to a wire rack to cool completely.