Ginger Almond Cake

Here is a nice cake to serve when special guests will be at your table (yes, this means family as well). Get ready to tickle your taste buds.

  • 7 tbsp. butter, room temperature
  • 2/3 cup plus 1 tbsp. sugar, divided
  • 2 eggs, room temperature
  • 2/3 cup full fat sour cream
  • 2 tbsp. milk
  • 1 tsp. vanilla extract
  • 1 tsp. almond extract
  • 1 cup cake flour
  • 1/2 cup almond flour
  • 1 tsp. baking soda
  • 1 tbsp. baking powder
  • 1/4 cup candied ginger, diced
  • 1 tbsp. lemon juice
  • 1 tbsp. Baileys liqueur (or water)
  • 1 1/2 cups dried cranberries
  • 2/3 cup icing sugar
  • 1/2 cup toasted sliced almonds

Preheat oven to 350 degrees. Butter a 9 inch springform pan and place a parchment paper disc on bottom.

In your mixer, cream together the butter and 2/3 cup sugar on high until light and really fluffy (about 3-4 minutes). Now add the eggs, sour cream, milk, vanilla and almond extracts. Mix for a full 60 seconds to blend and set aside.

In a separate bowl mix together the flours, baking soda and baking powder. Add this carefully to the egg mixture and combine. Add the ginger and 1 cup cranberries and blend.

Pour this batter into the pan and bake for 40-45 minutes, until tested in the center and it comes out clean. Set on a rack and cool completely. In a bowl, mix together the 1 tbsp. sugar and remaining berries to coat.

In a small bowl, mix the lemon juice, liqueur and icing sugar into a thick glaze and drizzle over the cake surface. Sprinkle the candied berries on top.

Slice and present to your guests….the ones with the eyes popping at the sight of your dessert. Yup! you made it…damn!



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