Maldon Salt Preserved Lemon, Honey, and Ginger Bundt Cake

An ideal festive treat brought to you by Maldon Salt. The Preserved Lemon, Honey, and Ginger Bundt Cake. Sounds absolutely delicious, doesn't it?

Prep time: 20 minutes | Cook time: 45 minutes, plus cooling | Serves: 8 people 

Ingredients:

• 375g plain flour 

• 1 tsp baking powder

• 1 tsp ground ginger 

• 1 tsp cinnamon 

• Pinch of Maldon salt

• 100g unsalted butter, room temp

• 300g caster sugar

• 100g Odysea honey 

• 100ml olive oil

• 4 eggs 

• 2 small Odysea preserved lemons, flesh & pips removed and roughly chopped 

• 50g stem ginger, drained 

Method:

1. Preheat the oven to 180C. Thoroughly grease a Bundt tin and tap out with caster sugar. Set aside. 

2. In a large bowl mix together the plain flour, baking powder, ground ginger, cinnamon, and Maldon salt. 

3. In a food processor, add the preserved lemon and stem ginger and blitz together until it forms a nearly smooth paste. 

4. In a stand mixer, add the softened butter and sugar and beat together until pale and fluffy. Add the eggs, one at a time, beating after each addition. Then add the honey, olive oil and preserved lemon ginger puree and beat again. Finally add the dry mix and fold through until fully incorporated and smooth. 

5. Spoon into the prepared loaf tin and smooth over the top. Bake in the oven for 45 minutes until well risen, golden brown and a skewer comes out clean. 

6. Remove from the oven and allow to cool. Garnish with lemon slices and a drizzle of lemon icing.

If you don't have a bundt cake tin you should be able to easily purchase one from the homeware section of your large supermarket, cookware shops, or Amazon.