First peel the ginger and cut it into thin slices and prepare the lemon peel, avoiding the white part.
Then heat the milk with butter, ginger, lemon and honey: bring to the boil and cook for 5 minutes.
Whisk the eggs with the brown sugar until they are foamy.
 Add the warm milk mixture, filtering it to remove the pieces of ginger and lemon.
Add the sifted flour together with baking powder and salt and mix.
Finally incorporate also the candied ginger, leaving aside a handful for decoration.
Pour the mixture into a greased and floured hinge mold, bake at 175 ° C in a pre-heated oven and cook for about 30 minutes.
Once baked, let it cool, then decorate with the remaining candied ginger and icing sugar and serve.
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