2 cups of wheat flour
1 tablespoon of baking soda
1/2 tablespoon of ground ginger
1/2 tablespoon of cinnamon
1/2 cup of butter or margarine
1 cup of honey
1 egg, separated
2 tablespoons of lemon juice
3/4 cup and 2 tablespoons of milk
For the topping
1 cup of toasted and chopped pecans
2/3 cup of honey
2 cups of wheat flour
1 tablespoon of baking soda
1/2 tablespoon of ground ginger
1/2 tablespoon of cinnamon
1/2 cup of butter or margarine
1 cup of honey
1 egg, separated
2 tablespoons of lemon juice
3/4 cup and 2 tablespoons of milk
For the topping
1 cup of toasted and chopped pecans
2/3 cup of honey
Mix together flour, baking soda, ginger, and cinnamon and set aside
Beat butter or margarine until creamy, then slowly add honey
Beat until foamy, add egg yolk and beat well
Add lemon juice with milk to the honey mixture, alternating with the flour mixture
Beat egg white until snowy and fold in gently
Pour batter into a greased 9x13-inch pan and bake at moderate heat (170°C) for 30-35 minutes
Mix pecans with honey and spread over cake while still warm
Bake in hot oven (200°C) for an additional 5 minutes.
