Eggless Honey Lemon Ginger Cake – not exactly what the doctor ordered to cure a cold / flu but it will definitely keep your energy levels up!
My family and I have caught a cold actually it could be flu and then again it could be hayfever, confused? I know I am.
I’m no doctor but I do know one thing, when I’m ill I like no more than to sit on the sofa, sip tea with honey and lemon, sometimes a little chunk of ginger will get flung in to the mix too but in reality I can’t sit on that sofa for too long as I have housework to do and at the moment sick children to attend to.
Here is a cake version of my dose of ill happiness.
First, let’s start by melting butter and honey together by pouring boiling water over them and mixing. I threw in lemon zest at this point too as I seem to recall once Joy The Baker blogged about fat being the flavour carrier.
In a separate bowl self raising flour, baking soda and caster sugar get whisked together before the liquid mixture gets stirred in along with some chopped preserved ginger.
The cake batter is poured into a greased bottom- lined 8inch / 20cm cake tin and baked until a cake tester comes out clean.
Even without eggs the cake is still moist but of course it’s not as light as an egg cake and that can be a good thing when you just want cake and tell me you’ve never been in that situation where you want to bake a cake but you haven’t any eggs left at home? assuming you have honey in stock you can adapt this cake anyway you see fit i.e. with or without lemon / ginger, replace with other citrus zest etc.
The orange blossom, honey butter topping and lemon zest, ginger syrup garnish is optional however, if like me you like to go over the top sometimes you may just want to go with that.
Eggless Honey Lemon Ginger Cake
Prep Time: 20 minutes
Cook Time: 35 minutes
Yield: 1 x 8 inch cake
Serving Size: 8
a moist cake – full of flavour!
for the cake:
- 100g unsalted butter
- 2 tbsp raw wildflower honey
- grated zest of 1 1/2 lemons
- 300ml boiling water
- 325g self raising flour
- 100g golden caster sugar
- 1 tsp bicarbonate of soda
- pinch of sea salt
- 2 tbsp preserved ginger(in syrup), chopped
optional honey-butter topping:
- 75 grams unsalted butter
- 30 grams raw wildflower honey
- 1/2 teaspoon orange blossom water
- pinch of sea salt
- zest of 1/2 lemon
- 1 teaspoon ginger syrup
- Place the butter, honey lemon zest 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 & salt
- 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 or 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 topping ingredients together until combined
- Spread the topping over the cooled cake and sprinkle over lemon zest and a drizzle of ginger syrup