Lemon Poppyseed Cake with Tofu-Ginger Cream

a scrumptious lemon poppyseed cake with a twist of ginger cream! 

ingredients
for cake:
1 cup of plain flour
1/2 cup of wholemeal
zest of 3 lemons
1/2 sugar
juice of lemons
pinch of sea salt
2 tsp vanilla essence
1 "egg"
4 Tbsp poppyseed
2 tsp ginger powder
1 small pear
1 heaped tsp baking powder
1/4 cup soymilk (only if cake is in need of more liquid!)

tofu-ginger cream:
1/3 cup silken tofu (we only had extra-firm on hand but this still work out!)
2 Tbsp margarine
2 Tbsp agave nectar
1 heaped tsp freshly grated ginger


directions:
1. mix all cake ingredients together! if too wet add the soymilk; if too dry, add more flour
2. grease a baking dish & pour in mixture! bake in an oven of 180 C for around 40 minutes

eat up! best served warm & with a nice big dollop of tofu-ginger cream