For the cake

  • 175g butter, softened, plus extra for greasing
  • 150g plain flour, plus extra for the tin
  • 225g caster sugar
  • ½ tsp almond extract
  • 100g ground almonds
  • 2 tsp ground ginger
  • 2 tsp baking powder
  • 4 large eggs

For the icing

  • 125g butter
  • 250g icing sugar, sifted
  • 2 tbsp whole milk
  • 25g lightly toasted flaked almonds


  1. 1

    Lightly grease a bundt tin with butter and sprinkle liberally with flour. Preheat the oven to 180°C/gas mark 4. Cream together the butter and caster sugar until light and fluffy, then add the almond extract. In another bowl, sift together the flour, ground almonds, ginger and baking powder.

  2. 2

    Beat the eggs one at a time into the creamed butter and sugar. Add a spoonful of the flour mixture between each egg. Fold in the remaining flour mix. Pour the batter into the tin and bake for 45-50 minutes until a skewer comes out clean from the centre. Allow to cool slightly before carefully turning out on to a wire rack to cool completely.

  3. 3

    Once the cake has cooled, make the icing. Add the butter to a saucepan and heat for 6-8 minutes until it’s turned brown and releases a nutty aroma. Skim any sediment off the top with a spoon and then pour the brown butter into a bowl.

  4. 4

    Add the icing sugar and milk, and mix well with a spoon. If it’s too thick, add a touch more milk, then pour over the cake. Top with the toasted flaked almonds, then slice to serve.

Nutritional Details

Each serving provides
  • Energy 2420kj 578kcal 29%
  • Fat 34.6g 49%
  • Saturates 16.2g 81%
  • Sugars 46.1g 51%
  • Salt 0.4g 7%

% of the Reference Intakes

Typical values per 100g: Energy 2001kj/478kcal

Each serving provides

57.9g carbohydrate 1.6g fibre 8.0g protein

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