1/2 cup of ground ginger
125g of butter or margarine
1 egg
1/2 cup of honey
1 1/2 cups of all-purpose flour, sifted
1/2 teaspoon of salt
1 teaspoon of baking soda
1/2 teaspoon of ground ginger
1/2 teaspoon of ground cinnamon
1/2 cup of boiling water
Cream Cheese Topping:
1 egg
1/2 cup of ground ginger
1 tablespoon of grated orange zest
1 tablespoon of grated lemon zest
2 tablespoons of freshly squeezed lemon juice
1 cup of whipped cream, beaten in a chantilly style
1/2 cup of ground ginger
125g of butter or margarine
1 egg
1/2 cup of honey
1 1/2 cups of all-purpose flour, sifted
1/2 teaspoon of salt
1 teaspoon of baking soda
1/2 teaspoon of ground ginger
1/2 teaspoon of ground cinnamon
1/2 cup of boiling water
Cream Cheese Topping:
1 egg
1/2 cup of ground ginger
1 tablespoon of grated orange zest
1 tablespoon of grated lemon zest
2 tablespoons of freshly squeezed lemon juice
1 cup of whipped cream, beaten in a chantilly style
To make the cake, combine the ground ginger and butter or margarine; beat very well
Add the egg and honey; beat again
Sift together the flour, salt, baking soda, ground ginger, and ground cinnamon
Alternately add the boiling water to the previous mixture, beating very well
Bake in a 20 x 20 x 5 cm square pan, very well greased, at moderate temperature for about 35-40 minutes or until a toothpick inserted in the center comes out clean
For the topping, beat the egg in a small saucepan; add the ground ginger, grated orange and lemon zest, and freshly squeezed lemon juice
Cook over low heat until thickened, about 5 minutes
Let it cool well
Add to the whipped cream, beaten in a chantilly style
Place 1 tablespoon on each square of cake
Garnish with orange slices, if desired
Serves warm or chilled.
