Honey cake

Method

1. Grease a large 2 litre loaf tin and line with a long strip of baking paper along the base so the paper overhangs at both ends. Heat the oven to 160°C/fan140°C/gas 3.
2. Sift together the flour, cinnamon and ground ginger into a large bowl. Add the caster sugar and stir well with a wooden spoon.
3. Add the eggs, sunflower oil, 225ml cold water and golden syrup, then beat well using a hand whisk – it will help break up any pockets of flour that get trapped. The cake batter will be very runny.
4. Pour the batter into the prepared tin and bake in the centre of the oven for 1 hour 35 minutes or until a skewer pushed into the centre of the cake comes out clean. Leave to cool in the tin for 20 minutes, then turn out onto a wire rack – you can use the baking paper to help ease the cake out. Cool completely, then slice and serve.