How to make
Heat the oil, sugar and honey in a saucepan to melt.
Remove the saucepan from the heat and cool it slightly.
Add the black tea and baking soda and stir (the mixture foams and expands).
Then pour in the cinnamon and ginger.
Add the flour in parts and mix to make a smooth dough (it shouldn't be too thick).
Cut the prunes into 3-4 pieces, mix them with 1 tbsp. of flour, then add to the cake batter and mix.
Pour the mixture into a cake tin lined with baking paper.
Bake the cake in a preheated oven at 300°F (150°C) for about 40-60 minutes.
After 20 minutes, to prevent it from burning on top, cover it with aluminum foil.
Check the ginger sponge cake with a wooden skewer to see if it is fully baked.
Allow the cake to cool, then take it out and sprinkle with powdered sugar.
The ginger sponge cake is aromatic and juicy.
It is suitable for vegetarians and vegans, it can also be consumed during fasting.
