eatpress

There’s not a lot of dulce de leche, or triple chocolate chocolate, or temperamental macaroon baking here. It’s generally fast and messy in the eatpress kitchen! That being said, we do love treats, especially those that can be made with few ingredients, in a reasonable amount of time- so that you don’t have to scour stores for ingredients and spend the whole day on one treat. (Although if you have the time to do this – it is wonderful.)

Here’s the perfect recipe for todays unseasonably lovely Sunday!

Homestead honey and ginger cake

adapted from the Beerenburg farm

• 2/3 c honey
• 1/2 c water
• 1/2 c brown sugar, firmly packed
• 1 1/2 c plain flour
• 1/2 tsp bicarbonate of soda
• 1 1/2 Tbsp ground ginger

Honey Cream Topping

• 1/4 c water
• 1/2 c white sugar
• 1 Tbsp honey
• 100g butter

Preheat the oven to 160ºC (320ºF) and grease a medium sized cake tin.

For the cake combine all ingredients and beat for a few minutes until light and smooth. Pour the batter into the cake tin and bake for 1 hour. Leave for 5 minutes to cool slightly, then turn onto wire rack to cool completely.

For the honey cream: Combine water, sugar and honey in saucepan. Stir over gentle heat until sugar has dissolved completely, then bring to boil. Immediately turn off heat and leave to cool completely.

Beat butter in a small bowl until light and fluffy. Gradually add the melted sugar mixture, beating well. Spread thinly and evenly over top of cake, sprinkle with sifted cocoa powder or coconut.

Beerenberg Farm dates back to 1839, when the Paech family settled at Hahndorf three years after the state of South Australia was proclaimed. It’s still run by the same family and produces a bunch of wonderful jams, honey and condiments that are available all over Australia and internationally too.

Tags: beerenberg farm recipe, dairy free cake, egg free cake, honey and ginger cake, honey cream icing