Ginger Honey Cake

75 g/3 oz polyunsaturated margarine
50 g/2 oz Muscovado sugar
2 tablespoons honey
1 egg, beaten with 1 egg yolk
175 g/6 oz self-raising wholemeal flour
pinch of salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
about 6 tablespoons skimmed milk

Cream the margarine and sugar until light and fluffy, then beat in the honey. Add the egg mixture a little at a time, adding a little of the flour after each addition.

Mix the remaining flour with the salt, ginger and cinnamon, then beat into the creamed mixture with enough milk to make a soft dropping consistency. Spoon the mixture into a greased 18 cm/7 inch round cake tin lined with greased greaseproof paper or non-stick parchment.

Bake in a prehLted moderate oven (180 °C/ 350 °F, Gas Mark 4) for 50 minutes. Turn out on to a wire rack, carefully remove the paper and leave to cool.

MAKES one 18 cm/7 inch round cake