Winter Honey Cake

SERVES 10 For the sponge:

250g honey

100g butter

200g sugar

75g Homecook Wonderbar dark chocolate

500g flour

30g 70% cocoa for baking 2 tsp cinnamon

1 tsp ground cloves

1 tsp ginger powder

1 egg

1 tbsp rum

Sour jam, such as cranberry or redcurrant

For the glaze:

1 egg white

200g icing sugar Juice of ¼ lemon 1 Preheat the oven to 180˚C/160˚C fan/gas mark 4 and lightly grease a cake mould.

2 Heat a saucepan over a low heat and stir together the honey, sugar and butter until the mixture has melted.

3 Melt the chocolate in the microwave for 2-3 minutes, stirring at 30-second intervals, or in a glass bowl over a saucepan with a bit of simmering water. Stir the honey mixture into the bowl of chocolate.

4 Mix the flour, cocoa, cinnamon, cloves and ginger in a bowl and add to the chocolate and honey mixture.

5 Beat in the egg and rum until the mixture forms a dough.

6 Pour half of the mixture into the cake mould and spread with the jam. Top with the other half of dough and bake for 30-50 minutes, or until a skewer inserted into the center of the cake comes out clean.

7 Whisk together the ingredients for the glaze. Remove the cake from the mould and glaze once it has cooled slightly.