Preheat your oven to 350°F (175°C) and prepare a 9-inch round cake pan by greasing it or lining it with parchment paper.

In a medium bowl, whisk together 2 cups of all-purpose flour, 2 teaspoons of baking powder, and 1 teaspoon of ground ginger until well combined.

In a large mixing bowl, blend 1 cup of granulated sugar, ½ cup of honey, and 3 large eggs using an electric mixer on medium speed for about 2 minutes until pale and creamy.

Gently incorporate ½ cup of milk, the zest of one orange, and 1 teaspoon of vanilla extract into the wet mixture.

Gradually add the dry mixture to the wet ingredients, stirring gently with a spatula until just combined.

Pour the batter into your prepared cake pan, smoothing the top, then bake for 25–30 minutes or until a toothpick comes out clean.

Let the cake cool in the pan for 10 minutes, then flip onto a wire rack to cool completely.

For the topping, mix 1 cup of powdered sugar with a bit of orange juice to create a glaze and chop candied ginger for texture.

Once cool, drizzle the orange glaze over the cake and scatter the chopped candied ginger on top for a finishing touch.