It’s winter season, a good excuse to have ginger in my cake. This recipe requires ginger in syrup. Sounds artificial and super sweet. Instead I grind fresh ginger with clear honey and slashed the portion of sugar significantly. It’s still have room for further reduction. It’s the best when it is still luke warm. The gingery taste was refreshing and warming the heart. The fragrant almond on top recalled sweet memory. It heightened the soul and reinforced positiveness.