1 3/4 cups all-purpose flour, sifted
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 cup unsalted butter or margarine
1 cup milk
3 large eggs, not beaten
4 tablespoons honey
3/4 cup buttermilk with 1 tablespoon lemon juice
Coconut ice cream
Molho:
Ginger
1 egg
1/2 cup all-purpose flour
1/2 teaspoon grated fresh ginger
1 pinch of salt
2 cups milk
1 3/4 cups all-purpose flour, sifted
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 cup unsalted butter or margarine
1 cup milk
3 large eggs, not beaten
4 tablespoons honey
3/4 cup buttermilk with 1 tablespoon lemon juice
Coconut ice cream
Molho:
Ginger
1 egg
1/2 cup all-purpose flour
1/2 teaspoon grated fresh ginger
1 pinch of salt
2 cups milk
Sift together the flour, baking soda, cinnamon, and cloves. Reserve
Butter or margarine, beat in all-purpose flour gradually, beating well
Add eggs one at a time, beating well
Add honey and mix well
Alternate adding the sifted ingredients with milk, mixing well
Pour into a 20 x 30 cm baking dish greased
Bake in a moderate preheated oven (170°C) for about 40 minutes
Let cool, cut into squares, and serve with coconut ice cream and ginger sauce
For the sauce: Beat egg well and add all-purpose flour, grated fresh ginger, and salt gradually, beating until smooth
Heat milk to a boil point
Add the egg mixture and cook over low heat until slightly thickened
Let cool and use.
