180g diary free butter

180g light brown sugar

90g Blenheim honey

90g golden syrup

180g black treacle

360g self raising flour

20g ground ginger

2 eggs

200ml soya milk


The menu at The Orangery celebrates the best local suppliers and their ingredients take centre stage. Our special dairy free Honey and Ginger cake is made with honey sourced from a local beekeeper who keeps more than 100 hives – and the honey gives that special flavour when produced from the pollen of bees on the estate.


Pre-heat the oven to 170C

Melt butter, sugar, blenheim honey, golden syrup and black treacle in a saucepan until the sugar has dissolved. allow to cool.

Place all dry ingredients into a mixing bowl and add the mixture slowly.

Add the eggs and soya milk.

Pour into a lined loaf tin and bake for 50 minutes.


The Orangery Restaurant at Blenheim

Celebrates local
Celebrates local