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1
Preheat the oven to 170 degrees C. Grease a 20cm.
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2
non-stick cake tin.
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3
First, prepare the ginger.
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4
In a medium saucepan place the ginger, water, brown sugar and honey and bring to the boil.
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5
Simmer for 10 minutes then cool; set aside.
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6
Using an electric mixer, cream the brown sugar, white sugar and butter together until thick and creamy.
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7
Remove the bowl from the mixer and add the eggs, one at a time, beating well by hand after each addition.
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8
Add the flour and milk and stir gently but thoroughly.
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9
Remove the ginger from the syrup and slice thinly, then add 3/4 of the ginger to the cake, stirring to distribute the ginger.
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10
Pour the cake batter into the prepared tin and bake for 1 hour, or until the cake appears firm and dry on top and yields gently to pressure when pressed in the centre with your finger.
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11
When the cake has been removed from the oven, spoon over the ginger syrup and allow it to soak into the cake then turn out and cool thoroughly on a wire rack.
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12
To serve, spoon some thick, pure cream on top of the cake and decorate with the remaining slices of ginger.
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13
Alternatively, serve the cream on the side of the cake, with the ginger slices folded through the cream or on top of the cake.
