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Categories:
butter molasses brown sugar eggs ground almonds flour flour baking soda ground ginger ground cinnamon ground cloves milk honey cinnamon stick mixed spice
Viewed: 56 - Published at: 2 years agoIngredients
- 8 tbsp (1 stick) butter, at room temperature
- 1/4 cup molasses
- 1/2 cup dark brown sugar
- 2 None eggs, at room temperature
- 1 1/4 cups ground almonds
- 1/2 cup flour
- 1/2 cup self-rising flour
- 1/2 tsp baking soda
- 1 tbsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/4 cup milk
- 1/2 cup honey
- 1 None cinnamon stick
- 1/2 tsp mixed spice, such as pumpkin pie spice
Method
- Preheat the oven to 400°F. Grease and line an 8-inch square baking pan with parchment paper, extending paper above 2 opposite sides for handles.
- Beat butter, molasses and sugar in large bowl with electric mixer until creamy. Beat in eggs, one at a time.
- Stir in ground almonds. Fold in sifted dry ingredients and milk, in two batches. Spread mixture evenly into prepared pan.
- Baked about 40 mins until toothpick inserted into center comes out clean.
- Meanwhile, for the honey and spice syrup, bring 1 1/2 cups water, honey, cinnamon stick and mixed spice to a boil in small saucepan on high heat. Reduce heat to low; simmer, uncovered, without stirring, about 5 mins, or until slightly thickened.
- Cool cake in pan 5 mins. Remove from pan; place on wire rack over a baking pan. Pour three-quarters of the hot syrup over hot cake. Serve cake warm or at room temperature with remaining syrup.
