Honey Salabat Tea Cake

cooking.nytimes.com

Angela

subheading: FOR THE CAKE:

Cooking spray, for greasing the pan

½ cup/80 grams diced peeled fresh ginger (from about 8 inches/85 grams ginger)

1¾ cups/219 grams all-purpose flour

2 tablespoons ground ginger

1 teaspoon kosher salt

½ teaspoon baking powder

½ teaspoon baking soda

½ cup/175 grams honey

½ cup/105 grams neutral oil

½ cup/100 grams granulated sugar

¼ cup/60 grams sour cream

2 large eggs, at room temperature

Grated zest of 1 large lemon (about 1 tablespoon) plus 1 tablespoon fresh lemon juice

1 teaspoon vanilla extract

subheading: FOR THE GLAZE AND GARNISH:

Generous ¾ cup/100 grams powdered sugar

1 tablespoon honey

2 teaspoons fresh lemon juice

2 tablespoons finely chopped crystallized ginger, for garnish

Note: Ingredients may have been altered from the original.

Directions at cooking.nytimes.com

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