Method
1. Preheat the oven to 180c, 160c fan, Gas 4, 350F2. Grease and line a 20cm /9in springform cake tin with baking paper.
3. Using a stand mixer or hand held electric whisk, cream the butter and sugar, until light and fluffy.
4. In a bowl, combine the almonds, polenta and baking powder.
5. Add a third of this to the creamed sugar mix, followed by an egg, whisking to incorporate it into the batter.
6. With the whisk still running, add more of the dry ingredients, followed by another egg. Repeat until all the ingredients are combined.
7. Gently fold through the chopped stem ginger, and crystallised ginger, to distribute evenly throughout the batter.
8. Place in the oven, for 45-50 mins or until a skewer inserted into the middle comes out clean. It may still have a bit of movement in the centre of the cake - use the clean skewer as your guide.
9. Place the cake to cool, still in it’s tin on a wire rack.
whilst still warm, prick the cake all over with a toothpick and drizzle the ginger syrup over the cake.
10. Garnish with extra sliced Stem Ginger, if desired.
11. Leave to cool.
12. Once cool, remove the cake from the tin.
Tip
The syrup creates a moist cake, so if you prefer a drier sponge, use slightly less syrup.Ingredients
200g unsalted butter, softened
180g Caster Sugar, sieved
200g ground almonds
100g fine Polenta (not instant)
1.5 teaspoons Baking Powder
3 large, free range Eggs
4 Balls Opies Stem Ginger in Syrup, chopped
Plus 2 balls for garnish, if desired
4 pieces Opies Crystallised Ginger, roughly chopped
60ml Opies Stem Ginger Syrup
