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)
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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