Sticky ginger and almond cake
- May 2017
- Serves 8
- Hands-on time 30 min, oven time 40-45 min
Gill Meller’s sweet, spiced ginger cake is made with honey, molasses and almonds and tastes better as it sits in the tin. Make it a day or two in advance then pack it for a picnic.
- 26.8g (9.9g saturated)
- 38.5g (23g sugars)
- 150g ground almonds, plus extra for coating the inside of the tin
- 125g unsalted butter, softened, plus extra for greasing
- 125g soft light brown sugar
- Large thumb-size piece fresh ginger, finely grated
- 1 tsp freshly ground coriander
- Small pinch ground allspice
- 50g honey
- 1 tbsp molasses
- Finely grated zest ½ orange
- 2 large free-range eggs
- 150g plain flour
- 1 tsp baking powder
- Small handful flaked almonds
- 2 tsp demerara sugar
You’ll also need…
- 22cm round cake tin, greased and base-lined with non-stick baking paper
- Heat the oven to 180°C/160°C fan/gas 4. Butter the cake tin, including the paper in the base, then scatter over some ground almonds, turning to coat. Put the softened butter, brown sugar, ginger, spices, honey, molasses and orange zest in a stand mixer (or use a mixing bowl and wooden spoon or electric hand mixer). Beat the ingredients until light and fluffy (about 5 minutes), scraping down the sides of the bowl a couple of times.
- Crack in the eggs one at a time, beating after each addition until combined. In another bowl, mix the ground almonds, flour, baking powder and a pinch of salt, then fold into the butter mixture with a metal spoon to make a smooth batter.
- Pour the cake batter into the prepared tin, then scatter over the flaked almonds and demerara sugar. Bake on the middle rack of the oven for 40-45 minutes – the cake should still be a little squidgy when you press down in the middle. Remove the cake from the oven and cool in the tin for 15 minutes, then turn out and cool completely. Eat or wrap it to go.
This wonderful cake can be made days in advance – it seems to improve as it sits in the tin. It makes for the best mobile sweet treat to divide and share.
Make the cake and store in a sealed container for 3-4 days or slice and wrap in baking paper/wax paper and cling film for your picnic. Alternatively, freeze in wedges, well wrapped in cling film and a food bag to prevent freezer burn. Defrost the cake when you want to eat it.
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