Sticky Ginger & Almond Cake

This sweet, spiced ginger cake is made with honey, black treacle 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.


150 g Ground Almonds, plus extra for coating the inside of the tin
125 g Unsalted Butter, softened, plus extra for greasing
125 g soft Light Brown Sugar
Large thumb-size piece fresh Ginger, finely grated
1 Tsp freshly Ground Coriander
Small pinch Ground Allspice
50 g Honey
1 Tbsp Black Treacle
Finely grated zest Orange
2 large free-range Eggs
150 g Plain Flour
1 Tsp Baking Powder
Small handful Flaked Almonds
2 Tsp Demerara Sugar
Pinch of Sea Salt


You will need a 22 cm round cake tin

Heat the oven to 180°C.

Butter the cake tin, including the paper in the base, then scatter over some ground almonds, turning to coat. Put the softened Butter, Brown Sugar, Ginger, Spices, Honey, Black Treacle and Orange Zest in a stand 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.
Pour the cake batter into the prepared tin, 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 tin for 15 minutes, then turn out and cool completely.
Eat or wrap it to go.
This wonderful cake can be made days in advance – it seems to improve as it sits in the tin.