Almond Ginger Cake

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Almond Ginger Cake

Almonds | Christmas | Christmas | Pistachios

INGREDIENTS

For the Cake:

½ cup Lucky Natural Pistachios
250g unsalted butter, room temperature
1 ½ cups brown sugar
2 Tbsp golden syrup
6 eggs
¾ cup buttermilk
2 cups self-raising flour
¾ cup Lucky Almond Meal
2 tsp ground ginger

For the Cream Cheese Icing:

375g cream cheese
50g unsalted butter, room temperature
2 cups icing sugar, sifted
1/3 cup Lucky Toasted Sliced Almonds
Fresh rosemary sprigs
Fresh raspberries
Extra icing sugar for dusting

LUCKY NUTS IN THIS RECIPE

Almond Meal

Toasted Sliced Almonds

Natural Pistachios

METHOD

Preheat the oven to 180ºC. Grease and line two 20cm cake tins, set aside.
In a food processor, blitz pistachios until finely crushed. Set aside.
Using an electric mixer, beat butter, sugar and golden syrup in a bowl until pale. Add eggs one at a time, beating until combined.
Fold in buttermilk followed by flour, almond meal, ground ginger and pistachio crumbs. Fold until just combined.
Divide mixture between prepared cake tins. Smooth surfaces and bake for 40 minutes or until cooked through. Allow to cool for 10 minutes before turning out onto a wire rack to cool completely.
To make the cream cheese icing, using an electric mixer beat together cream cheese and butter until light and pale. Add icing sugar one cup at a time and beat until well combined.
To assemble the cake, place one cake layer on a serving board and spread with once cup of the cream cheese icing. Top with remaining cake. Spread remaining icing over top and side of cake, scraping away the excess to create a ‘naked’ look. Refrigerate for 30 minutes.
Finally decorate cake with almonds, rosemary sprigs and fresh raspberries. Dust with a little bit of icing sugar for a snow effect.

Tip: Turn the rosemary sprigs upside down to get a pine tree look.

Preheat the oven to 180ºC. Grease and line two 20cm cake tins, set aside.
In a food processor, blitz pistachios until finely crushed. Set aside.
Using an electric mixer, beat butter, sugar and golden syrup in a bowl until pale. Add eggs one at a time, beating until combined.
Fold in buttermilk followed by flour, almond meal, ground ginger and pistachio crumbs. Fold until just combined.
Divide mixture between prepared cake tins. Smooth surfaces and bake for 40 minutes or until cooked through. Allow to cool for 10 minutes before turning out onto a wire rack to cool completely.
To make the cream cheese icing, using an electric mixer beat together cream cheese and butter until light and pale. Add icing sugar one cup at a time and beat until well combined.
To assemble the cake, place one cake layer on a serving board and spread with once cup of the cream cheese icing. Top with remaining cake. Spread remaining icing over top and side of cake, scraping away the excess to create a ‘naked’ look. Refrigerate for 30 minutes.
Finally decorate cake with almonds, rosemary sprigs and fresh raspberries. Dust with a little bit of icing sugar for a snow effect.

Tip: Turn the rosemary sprigs upside down to get a pine tree look.

Preheat the oven to 180ºC. Grease and line two 20cm cake tins, set aside.
In a food processor, blitz pistachios until finely crushed. Set aside.
Using an electric mixer, beat butter, sugar and golden syrup in a bowl until pale. Add eggs one at a time, beating until combined.
Fold in buttermilk followed by flour, almond meal, ground ginger and pistachio crumbs. Fold until just combined.
Divide mixture between prepared cake tins. Smooth surfaces and bake for 40 minutes or until cooked through. Allow to cool for 10 minutes before turning out onto a wire rack to cool completely.
To make the cream cheese icing, using an electric mixer beat together cream cheese and butter until light and pale. Add icing sugar one cup at a time and beat until well combined.
To assemble the cake, place one cake layer on a serving board and spread with once cup of the cream cheese icing. Top with remaining cake. Spread remaining icing over top and side of cake, scraping away the excess to create a ‘naked’ look. Refrigerate for 30 minutes.
Finally decorate cake with almonds, rosemary sprigs and fresh raspberries. Dust with a little bit of icing sugar for a snow effect.

Tip: Turn the rosemary sprigs upside down to get a pine tree look.