To make the cake:

1. Preheat the oven to 350F. Grease and line the bottom of a 9-inch round cake pan with parchment paper. 
2. Sift together the flour, baking soda and salt in a large bowl. 
3. Melt the butter in a saucepan and allow it to cool slightly. 
4. Add the ginger, brown sugar and honey and whisk together well. Then stir in the orange zest, juice and buttermilk. Combine well and finally add the beaten egg until well incorporated (make sure the mixture isn’t hot so you don’t cook the egg). 
5. Add the wet ingredients to the dry in 3 installments. Stir until just combined and pour into your cake pan. 
6. Bake in the oven for 35-45 minutes until the cake springs back after touched or a toothpick comes out of the center clean. 
7. Cool in the pan for 10 minutes before removing from the pan and cooling the cake on a wire rack. 

To make the thyme ginger cream: 

1. Add the ingredients to a small saucepan over medium low heat. 
2. Bring the mixture up to a light simmer and remove it from the heat as soon as it begins to bubble and steam. Stir it very frequently so it doesn’t scald. 
3. Once removed from the heat, allow the ginger and thyme to steep in the cream for an additional 10-15 minutes as it cools. 
4. Strain out the solids and pour the cream into a jar or covered bowl and cool in the fridge until very cold. 
5. Whip the cream until soft peaks form.

To serve: 

• When you’re ready to serve, dust the entire cake with powdered sugar. 
• Top the cake or top each slice with the cream and enjoy!