Sticky ginger and almond cake

Name: Sticky ginger and almond cake recipe
Yield: 8
Ingredients: 150g ground almonds, plus extra to coat the inside of the cake pan; 125g unsalted butter, softened, plus extra to grease; 125g soft light brown sugar; Large thumb-size (2cm) piece ginger, finely grated; 1 tsp freshly ground coriander; Small pinch ground allspice; 50g runny honey; 1 tbs molasses; Finely grated zest 1/2 orange; 2 large free-range eggs; 1 cup (150g) plain flour; 1 tsp baking powder; Small handful flaked almonds; 2 tsp demerara sugar

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by Gill Meller

May 10, 2021

This afternoon tea cake is an all-around picnic hit.

150g ground almonds, plus extra to coat the inside of the cake pan
125g unsalted butter, softened, plus extra to grease
125g soft light brown sugar
Large thumb-size (2cm) piece ginger, finely grated
1 tsp freshly ground coriander
Small pinch ground allspice
50g runny honey
1 tbs molasses
Finely grated zest 1/2 orange
2 large free-range eggs
1 cup (150g) plain flour
1 tsp baking powder
Small handful flaked almonds
2 tsp demerara sugar

Method

1.

Heat the oven to 180°C. Butter a 22cm round cake pan, including the paper in the base, then scatter over some ground almonds, turning to coat.
2.

Place 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.
3.

Pour the cake batter into the prepared pan, 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 pan for 15 minutes, then turn out and cool completely before serving.