(for the cake)
200g butter at room temperature
250g solid honey
5g baking powder
2 tsp ginger powder (or 3 tsp fresh ginger)
a pinch of salt
1/2 dl milk
(for the caramel)
125g caster sugar
1 tbsp water
Start by making the cake. Preheat the oven to 180°C/350°F. Grease a rectangular baking pan with butter and dust with flour.
Mix butter and honey until fluffy, about 3 minutes. Add the eggs one at a time.
Add flour, baking powder, ginger and salt and mix to a smooth batter. Next, pour in the milk and mix shortly. Pour the batter into the baking pan and bake the cake 50 minutes in the oven. Allow to cool down completely.
Finally, make the caramel. In a saucepan, combine sugar and water. Turn on the heat and waltz the pan until the sugar has turned golden brown. Make sure not to stir in the caramel.
Put the bottom of the pan into ice cold water to stop the cooking process. Using a fork, make elegant swirls with the caramel around the cake. The finer the swirls, the better.
If the caramel has become hard, then slowly reheat it (but keep in mind that the longer you heat the sugar, the more it tends to get burnt).