A modern, forward thinking bakery and gift business based in the heart of the Cotswolds, producing cakes and treats based on recipes developed by founder Meg Rivers.
Established more than 30 years ago, Meg Rivers built an unparalleled reputation for quality and service. Since Meg's death from cancer in 2001, the business has been run by family friend Julian Day with help from his daughters.....
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.