What a fox.
The finished result was an extraordinarily gingery cake. Fortunately Flora loves ginger... and the recipe is below if you do too.
Flora visits the beehives to gather honey
(She didn't even bother with a bee suit.. just a ballet skirt. Fearless.)
Next she goes after the duck eggs...
Daisy duck: happy to help
Three types of ginger... yes THREE
And in with the honey
Patiently waiting for cake to bake...
Is there anything better than a cake bigger than oneself?
Flora's gingery honey cake
75g/3oz unsalted butter, melted
50ml sunflower oil
3 medium eggs
400g stem ginger, chopped (1 jar (258g) seems to be OK and costs less!)
2cm piece fresh ginger, peeled and finely grated
4 tsp ground ginger
1 tsp ground cinnamon or coriander
250g plain flour
2 tsp baking powder
Extra butter and honey, for finishin
1 Line the base and sides of a small loaf tin with baking parchment. Preheat the oven to 170C/150C fan/335F/gas mark 3. Put the honey in a bowl, add melted butter, oil and eggs, then beat until smooth.
2 Stir in the chopped ginger, grated ginger and spices, add the flour and baking powder, stir well until everything is evenly mixed, then spoon into the tin.'
3 Take small slivers of butter and lay them centrally along the length of the mixture. This will force the cake to crack along the butter line.
4 Bake for about 70-80 minutes undisturbed, as the cake is slightly fragile and prone to collapsing until the mixture sets. Use a skewer to check that the centre is baked. It will burn on top slightly, or at least go very dark. This is due to all that honey, and for me, it's part of the cake's charm.
5 Leave to cool in the tin. While the cake is warm, brush the top with extra honey to soften the crust.
6 Once cold, wrap the cake well and it should keep for several days. It's great as an afternoon treat, or warmed and served with creme fraiche as a simple dessert.