Almond Gingerbread

Saturday 25 April 2015

Almond Gingerbread

If I had to pick a flavour I love above all else, I would have a very difficult time doing so. I just love sooooo many flavours.

A lot of what I eat depends on what type of mood I am in, or the weather, or even what's in the refrigerator. I guess you could say I just love food, full stop!

Almond Gingerbread

I do have a serious thing for ginger though . . . I love it's warmth and spice . . . that peppery heat, that goes so very well with lots of things . . . tart lemons, sweet fruits and berries, nuts, breads, chicken and pork! Dark Chocolate!! (ohhh . . . I am hungry now! Dang!!)

Almond Gingerbread

I do love a good gingerbread and I have some great recipes for quite a variety of them. The ones I've already posted you can find here. I have many, many more, trust me . . . but they will be revealed to you one at a time as time goes by, and according to my cravings. (I am such a glutton and a tease!)

Almond Gingerbread

I just adore this particular gingerbread. It's light . . . and moist . . . and mild. Just perfect for those times when I am craving a gingerbread, but not looking for anything too heavy.

Almond Gingerbread

There are more almonds in this than there are flour, which makes for a very light cake, and also a very moist cake. It's also chock full of lovely little bits of preserved stem ginger. I use Opies, which I like. If you are so inclined you can even get it steeped in a whiskey syrup. Just sayin is all . . .

Almond Gingerbread

Anyways, this cake is lovely. You get a fabulous crunch on top from the flaked almonds, all toasty and nutty, and then brushed with some of the ginger syrup when warm, giving them a bit of sweet heat. Moist cake, with tangy little spicy sweet bits of ginger throughout. All in all . . . F-A-B-U-L-O-U-S!

Almond Gingerbread

Trust me. Have I ever lied to you? I thought not!

Almond Gingerbread

*Almond Gingerbread*
Serves 8 to 10
Printable Recipe

A gently flavoured gingerbread, moist and topped with the wonderful crunch of flaked almonds and ginger syrup.

3 1/2 ounces butter (7 TBS), softened
5 1/2 ounces dark brown sugar (3/4 cup packed)
4 large free range eggs
2 ounces of stem ginger in syrup, plus 4 TBS of the syrup (2 1/2 knobs)
7 ounces of almond flour (2 cups)
3 ounces self raising flour (3/4 cup)
1 ounce flaked almonds (scant 1/2 cup)

Preheat the oven to 190*C/375*F/ gas mark 5. Butter a 9 inch square baking pan and line with baking parchment. Butter the parchment. Set aside.

Whisk together the butter and brown sugar until light and creamy. Whisk in the eggs, one at a time, whisking well after each one is added.

Finely chop the stem ginger. Add to the butter mixture, along with 2 TBS of syrup. Fold in the ground almonds and flour. Spread in the baking tin, smoothing the top over. Sprinkle over the flaked almonds.

Bake for 25 to 30 minutes until the cake is firm to the touch and a knife inserted in the centre comes out clean. (If the almonds begin to brown too much, cover lightly with a sheet of foil.)

Remove from the oven when done. Gently heat the remaining ginger syrup and brush over top of the warm cake. Leave to cool, then cut into slices to serve. 

Almond Gingerbread

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  1. Never heard of Almond flour. Could I use ground almonds? My favourite is ginger too.

  2. Yes, you can use ground almonds Julie! That is what I used. xo

  3. Just just made one:) I like them also!

  4. I've never heard of stem ginger in syrup. Is that something I can buy here in the US?

  5. Hi Carina, stem ginger in syrup is balls of gingerroot which have been preserved in a syrup. I did find some on Amazon:

    You can also make your own very easily, which is well worth the effort as you can use it for a lot of things:


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