A delicious cake to get you into the seasonal spirit.
325 g Plain Flour
1 tbsp Ground Ginger
2 1/2 Teaspoon Baking Powder
200 g Caster Sugar
160 g Unsalted Butter, Melted, Cooled
4 Eggs, Lightly Whisked
260 g Greek Yoghurt
100 ml Hilltop Everyday Blossom Honey
25 g Stem Ginger in Syrup, chopped
Stem Ginger Syrup
6 Rosemary Sprigs
Preheat oven to 180C/160C fan/Gas mark 4.
Lightly grease and flour a bundt tin.
Sift flour, ginger and baking powder into a bowl.
Stir in sugar.
Make a well in the centre and in a separate bowl use a wooden spoon to beat butter, egg, yoghurt and honey in a separate bowl until smooth.
Pour into the well and stir until well combined.
Add the chopped ginger pieces and mix.
Spoon mixture into prepared pan and bake for 40-45 minutes or until a skewer inserted into centre comes out clean.
Whilst the cake is cooking, wash the rosemary and place on a kitchen cloth.
In a bowl place the caster sugar and place each rosemary spring in 1 by 1 until coated in sugar.
Place onto a baking sheet and allow to dry.
Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
Using the syrup from the ginger, drizzle this over the warm cake.
Decorate your cake with the rosemary and pomegranate.