Almond Ginger Cake Recipe
Looking for a delicious and easy-to-make dessert? Check out the Almond Ginger Cake Recipe! This recipe offers a perfect blend of nutty and spicy flavors, making it a delightful treat for any occasion. Whether you crave a quick morning snack or an elegant dinner party dessert, this Almond Ginger Cake Recipe has you covered.
Ingredients
- ½ tsp butter, for greasing
- 8 (about 600g) clementines, whole and unpeeled
- 6 large free-range eggs
- 200 g caster sugar, plus extra for dusting
- 5 cm piece fresh ginger, finely grated
- 1 tsp ground mixed spice
- 300 g ground almonds
- 1 tsp baking powder
Instructions
- Start by preheating the oven to 350°F (180°C). Then, prepare a 9-inch (23 cm) springform cake pan by greasing it and lining the bottom with parchment paper. Set this aside.
- Begin by creaming together butter and ⅔ cup (150 ml) sugar in a large bowl using a high-speed electric mixer. This process should take approximately 4 minutes and should result in a light and fluffy texture. Once achieved, proceed to add the eggs, sour cream, milk, vanilla, and almond extract. Ensure these ingredients are thoroughly incorporated by mixing for an additional minute before setting the mixture aside.
- In a separate bowl, blend flour, almond flour, baking soda, and baking powder. Combine these dry ingredients with the egg mixture, stirring until well mixed. Finally, gently fold in candied ginger and 1 cup (250 ml) of cranberries.
- Gently pour the batter into the prepared cake pan and bake it for 35 to 45 minutes. You'll know it's ready when a toothpick inserted into the center comes out clean. Afterward, allow it to cool completely.
- In a small bowl, place the final 1 tbsp (15 ml) of sugar. Then, add the remaining ½ cup (125 ml) of cranberries and roll them in sugar for a sweet coating.
- In a separate small bowl, blend lemon juice, amaretto, and icing sugar until it forms a thick glaze. Once your cake has cooled, generously drizzle this mixture over it, and finish by decorating with sugared cranberries and sliced almonds.