Pomegranate ginger cake

1. Preheat the oven to 180oC, gas mark 4 and grease and line a 20cm round cake tin with baking parchment.

2. Melt the butter, sugar and honey together in a large saucepan over a low heat until the mixture is no longer grainy. Remove from the heat and allow to cool slightly whilst you continue the recipe.

3. Combine the flour, baking powder, bicarbonate of soda and spices in a small bowl. Stir the pomegranate molasses and milk into the butter mixture, then beat in the eggs. Whisk into the dry ingredients until a smooth batter forms, then pour the mixture into the prepared tin.

4. Bake for 30-35 minutes, or until the top of the cake is firm and a skewer inserted has a few sticky crumbs on it but no raw batter. Allow the cake to cool for 5 minutes in the tin. Mix the icing sugar with the milk to make a thick icing. Pour over the warm cake and sprinkle the top with pomegranate seeds before serving.