Preheat the oven to 325F. Butter a 5 inch square baking pan. Line the pan with parchment, leaving a 2 inch overhang on the two sides, butter the parchment.

In a small bowl, whisk, all purpose flour, whole wheat pastry flour, ground ginger, cinnamon, baking soda, cardamom, salt and cloves.

In another bowl mix melted butter, sugar, honey, molasses, fresh ginger and orange zest.

Using wooden spoon mix in the sourcream/yogurt, eggs and warm water.

Add wet ingredients to wet ingredients and mix well with wooden spoon .

Pour the batter into the prepared pan

and bake until the cake is set and tooth pick comes out clean, it takes about 40-45 minutes. Let cool completely.

For serving you can cut them into small pieces and serve with ice cream or whipped cream. Cake can be stored well at room temperature upto 3 days. If you have any left over.