A couple of weekends ago Jack took pleasure in showing us how to make omelettes. He didn't know that I already knew how to make them as that's something the husband likes to make, on one of the very few occasions that he cooks, but I played along. He had learnt how to make them in school that week and wanted to make sure that we all got to sample the results of his new found skill.
The only problem with making omelettes for 5 people is that it uses a lot of eggs, all of the eggs in fact, which meant that I had to be a little creative when it came to making a cake for tea.
I found a recipe for eggless chocolate cake online and adapted it to make this honey, lemon and ginger cake. The cake makes use of preserved ginger that I'd made earlier in the week when I managed to over order fresh ginger on the online shop, but could be adapted with ground ginger instead.
Honey, Lemon & Ginger Cake
2 tbsp honey
300ml boiling water
325g self raising flour
100g caster sugar
1 tsp bicarbonate of soda
grated zest of 1 lemon
2 tbsp preserved ginger, chopped
cream cheese topping
150g full fat cream cheese
1.5tbsp lemon juice (approx 1/2 a lemon)
2 tbsp honey
- Place the butter & honey in a heatproof bowl
- Add 300ml boiling water and stir until the butter has melted
- In a separate bowl mix together the flour, sugar, bicarbonate of soda & lemon zest
- Add the wet ingredients into the dry, along with the ginger, and mix until well combined
- Pour the batter into a greased and lined 8" cake tin
- Bake in a preheated 160C oven for approx 35 minutes, until cooked all the way through
- Leave to cool in the tin for 10 minutes before turning out onto a wire rack and cooling completely
- Beat the frosting ingredients together until combined
- Spread the topping over the cooled cake
This was a very popular cake with the family - very moist and full of flavour.