Marcus Wareing's Almond and Ginger Bundt Cake with Pistachios and Lemon Zest
A soft, airy sponge drizzled in icing and sprinkled with pistachios- indulge your guests with this Almond and Ginger Bundt Cake from the show Marcus Wareing at Christmas.
Ingredients
For the Sponge:
For the Icing:
To Garnish:
Method
Step 1
Pre-heat the oven to 160C Fan. Grease a 2.5 litre bundt tin with softened butter.
Step 2
Cream the butter, golden caster sugar and light muscovado sugar together in a large bowl until pale and fluffy.
Step 3
Combine the baking powder, plain flour and ground almonds into a separate large bowl.
Step 4
Beat in 3 x eggs and half of the dry mix to the creamed butter and sugars and mix to combine.
Step 5
Add the remaining 3 eggs to the mix, followed by the remaining dry mix. You should have a nice, thick batter.
Step 6
Stir through the chopped stem ginger and almond extract. Slowly add the amaretto and finish with around 3 tbsp milk so the cake batter is a dropping consistency.
Step 7
Pour the batter into the greased bundt cake tin and bake for approximately 1 hour until golden brown.
Step 8
Allow the cake to cool and then tip out onto a large serving dish/plate.
Step 9
To make the icing, beat the sifted icing sugar with the amaretto and stem ginger syrup in a bowl to combine. Loosen with a little more amaretto or add a little more icing sugar if necessary to reach the desired consistency.
Step 10
Using a spoon, pour the icing equally over the top of the cake, so that it runs down the ridges on the sides.
Step 11
Finally garnish with a generous sprinkle of chopped pistachios and small pieces of crystalised stem ginger and grate the zest of the lemon on the top to finish.
