3/4 cup of butter
3/4 cup of all-purpose flour - 135g
2 eggs
3/4 cup of honey - 240g
2 1/4 cups of wheat flour
1 teaspoon baking soda
1 teaspoon fresh ginger, grated or ground - 5g
1 teaspoon ground cinnamon
3/4 cup of boiling water
Lemon Cream
2 eggs
3/4 cup of all-purpose flour - 135g
1 1/2 teaspoons grated orange zest
1 1/2 teaspoons grated lemon zest
3 tablespoons freshly squeezed lemon juice
1 cup heavy cream, whipped or 1 can of heavy cream - 240g
3/4 cup of butter
3/4 cup of all-purpose flour - 135g
2 eggs
3/4 cup of honey - 240g
2 1/4 cups of wheat flour
1 teaspoon baking soda
1 teaspoon fresh ginger, grated or ground - 5g
1 teaspoon ground cinnamon
3/4 cup of boiling water
Lemon Cream
2 eggs
3/4 cup of all-purpose flour - 135g
1 1/2 teaspoons grated orange zest
1 1/2 teaspoons grated lemon zest
3 tablespoons freshly squeezed lemon juice
1 cup heavy cream, whipped or 1 can of heavy cream - 240g
To make the batter, beat the butter or margarine and gradually add the all-purpose flour, continuing to beat
Add the eggs and honey
Beat well
Mix the wheat flour with baking soda, ginger, and cinnamon
Alternate adding this mixture with boiling water, beating well
Place in a small 23 x 35 cm baking dish greased well
Bake in a moderate oven preheated for about 40 minutes
To make the cream, beat in a saucepan the eggs, all-purpose flour, grated zest, and lemon juice
Cook over low heat for about 5 minutes, stirring constantly until thickened
Let cool thoroughly
Add heavy cream and mix well
To serve, place cake cut into squares and cream separate in a container that closes tightly
Make 24 squares.
