And now for something completely different 8

Lexikaliker’s banana ginger cake looked so tempting, how could I resist?

While I was preparing the dough I realised that some of the ingredients link to the pencil friends I got to know during the last one or two years. The butter was from Denmark (Hej Henrik) and I even used a cake tin that came from the same Danish company. Most of the ingredients were obviously British (Hello Bruce) and the recipe was from Germany (Hallo Gunther). I thought the ginger was bought from a US-American company (Hi Sean), but it turns out this chain isn’t American at all. I do have honey from New Zealand (Kia Ora David) and some very strong Canadian bread flour in the cupboard (Hi Stephen), but both were not needed for this recipe. What a shame I couldn’t include the countries from all my pencil friends.

Not easy to recognise: that's suppossed to be Lexikaliker's logo on the cake


Lexikaliker’s recipe has been slightly adjusted to fit the ingredients I could get:

  • 125 g butter
  • 150 g sugar
  • one pack of vanilla sugar (occasionally available from Lidl UK)
  • 2 eggs
  • 50 g starch
  • 200 g self-rising flour
  • 2 bananas
  • 50 g candied ginger


  • 150 g icing sugar
  • 2 – 3 tablespoons lemon juice

Our gas oven is very difficult to use, it tends to be either too hot or too cold, but one thing you can be sure of: it delivers inconsistent results. Lexikaliker’s baking time of 45 minutes at 180 °C was nowhere near enough in our oven..

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8 thoughts on “And now for something completely different

  • memm Post author

    The cake was really nice! My wife liked it, too. Maybe a bit sweet, but I blame that on the candied ginger, which was probably sweeter than it should have been. Next time I will know how to change the settings on our gas oven to compensate for its unreliability.

  • Kiwi-d

    Bake it in the shape of a pencil – that’s a good idea – will you accept the challenge :-)To get us Kiwi’s in maybe next time you can substitute some honey for the sugar! I won’t be so mean as to suggest you give Henrik the elbow and put some good Kiwi butter in 🙂

  • memm Post author

    Hehehe, you are right, but the only NZ honey we have is too good to use it in a cake. My wife bought and when she wanted to try out the “everywhere highly praised” Manuka honey and I think she would get a shock if it disappears in a cake.
    You are right that there is NZ butter on the shelves (and NZ lamb of course), but Henrik’s country has a huge market share here in the UK when it comes to butter and bacon. I should try it once, but usually we go for the “lighter” butter (spread), not margarine yet, but lighter than butter.

  • Kiwi-d

    It seems manuka honey has spread around the globe on the basis of its genuine medicinal qualities. I am a great fan of honey, but personally I prefer the lighter varieties such as vipers bugloss, tawari, kamahi, rata and of course the “champagne of honey”, pohutukawa although it is very hard to source.