Almond Ginger Cake

16 Ingredients

Number of servings

Cream-cheese frosting

375grams cream cheese, softened
50grams unsalted butter, softened
2 cups icing sugar mixture, sifted

1/2 cup Lucky Natural Pistachios
250grams unsalted butter, softened
1 1/2 cups brown sugar
2tablespoons golden syrup
6 eggs
3/4 cup buttermilk
2 cups self-raising flour
3/4 cup Lucky Almond Meal
2teaspoons ground ginger
1/3 cup Lucky Toasted Sliced Almonds
1 punnet rosemary, sprigs separated
75grams raspberries
2teaspoons icing sugar

Nutrition per serving

31% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Description

Combining the warmth of gingerbread with the elegance of a naked cake, this festive masterpiece will wow guests with its irresistible flavour and stunning presentation.

Method

Step 1 of 3

Preheat oven to 180°C/160°C fan-forced. Grease and line sides and bases of 2 x 20cm (base) round cake pans with baking paper. Process pistachios until fine crumbs form. Using an electric mixer, beat butter, sugar and syrup in a bowl until pale. Add eggs, one at a time, beating until combined. Fold in buttermilk and combined flour, almond meal, ginger and pistachio crumbs. Divide between prepared pans. Smooth surfaces. Bake for 40 minutes or until a skewer comes out clean. Transfer to a wire rack to cool.

Step 2 of 3

To make frosting, using an electric mixer, beat cream cheese and butter in a bowl until creamy. Gradually add icing sugar, beating until combined. Place 1 cake on a plate. Spread with 1 cup frosting. Top with remaining cake. Spread remaining frosting over top and side of cake, scraping away excess, to create a ‘semi-naked’ edge. Refrigerate for 30 minutes.

Step 3 of 3

Decorate cake with almonds, rosemary sprigs and raspberries. Dust rosemary with icing sugar and serve.

Toasted Coconut & Passionfruit Layer Cake

Difficulty