150g olive oil
a pinch of salt
150g cane sugar
2 tsp baking powder
400g cold cream cheese
100g solid honey
5cm fresh ginger
Preheat the oven to 180°C and line a round baking pan with parchment paper.
In a large bowl, combine eggs & cane sugar until frothy. Add oil, eggs, zest + juice of 2 lemons and stir well (it’s okay if it curdles). Add flour, salt & baking powder and stir until smooth.
Pour batter into the baking pan and bake for 30 minutes. Allow to cool down, then make the frosting.
Grate ginger and chop into fine chunks. Combine with 1 tsp sugar in a small cup and set aside for 5 minutes.
Combine cream cheese with honey, then add 2/3 of the ginger. Spread on top of the cake, sprinkle with remaining ginger.