Sticky Ginger and Honey Cake

170 grams golden syrup
50 grams honey
170 grams sour cream
110 grams brown sugar
2 eggs
1 teaspoon lemon zest, grated
280 grams butter
130 grams plain flour
130 grams self-rising flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoon ginger powder

Heat the oven to 350° F.  Grease an 8-inch springform pan, and wrap the outside of the pan in aluminum foil to prevent leaks.

Whisk together the golden syrup, honey, sour cream, brown sugar, eggs, and lemon zest.

Melt the butter and whisk it into the mixture.  Sift together the flours, baking powder, salt, and ginger powder.  Fold flour mixture into the warm batter, whisking gently if necessary to break down any lumps of flour.  The batter will be fairly runny.

Pour batter into the prepared springform pan.  Bake in the center of the oven for 35-45 minutes, or until a skewer inserted in the middle comes out clean.  

From Arabesque by Greg and Lucy Malouf, with minor changes