Year after year, this is one of our best-selling cakes. It has a warm golden colour and a pleasant spicy flavour with just the right amount of sweetness – just the thing to enjoy with a cup of tea on a chilly day.
250 g / 8 ½ oz. Crystallized ginger diced
3 tablespoons ginger wine
150 g / 1 ¼ sticks salted butter, soft
100 g / ½ cup (caster) sugar
70 g / ½ cup ground almonds
2 tablespoons ground ginger
150 g / 1 cup plain/ all-purpose flour
50 g / 2/3 cup self-raising flour
18-cm/7-inch round cake pan, lined with baking parchment
Preheat the oven to 150’C (300’F) Gas 2.
Put 200 g / 6 ½ oz. of the crystallized ginger into a bowl and pour the ginger wine over it. Allow to soak.
In a large mixing bowl, cream the butter and sugar together until pale and fluffy. Add the eggs one at a time, beating between each addition. Add the ground almonds and ginger, flours and soaked crystallized ginger and stir well.
Spoon the mixture into the prepared cake pan, smooth level with a palette knife and top with the remaining crystallized ginger. Bake in the preheated oven for about 80 minutes. A skewer inserted in the middle should come out clean. Remove from the oven and turn out onto a wire rack to cool. The cake will keep for 7-10 days in an airtight container.