The highlight of this cake undoubtedly lies in the addition of candied ginger, also known as glacé ginger. It’s imperative that you include this ingredient, as it’s the key to achieving the cake’s delectable flavor profile. So, do not omit it if you desire a truly delightful cake experience. Best wishes for your baking endeavor!

Ingredients

• 250g (2 cups) all-purpose flour
• ½ teaspoon baking powder
• 200g (1 cup) sugar
• 125g glacé ginger (candied ginger, crystallized ginger)
• 1 egg
• 170g (¾ cup, 1½ stick, 12 tbsp, 6oz) unsalted butter, melted
• 1 tablespoon, room temperature milk to brush on top
• 30g blanched whole almonds to decorate

Instructions

• Preheat the oven to 375ºF (190ºC) ten minutes before using. Grease an 8-inch (20cm) sandwich pan and line the bottom with parchment.
• Sift or whisk the flour and sugar. Make a well in the center.
• In a separate bowl, whisk together the egg and melted butter. Pour this mixture into the well along with the candied ginger and mix with a metal spoon until it forms a soft dough. Press the dough into the prepared pan and brush with milk. Decorate with almonds. Bake for 45 minutes or until it turns golden and becomes firm. Allow it to cool in the pan. Then, cut and serve.
• For cup measurements: spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the excess. Be cautious not to shake or tap the cup to settle the flour, as this will result in an excessive amount. I use a 240ml American cup.

• Sift or whisk the flour and sugar. Make a well in the center.
• In a separate bowl, whisk together the egg and melted butter. Pour the egg mixture into the well along with the candied ginger and mix with a metal spoon into a soft dough.
• Press the dough into the prepared pan and brush with milk.
• Decorate with almonds. Bake for 45 minutes or until it turns golden and becomes
• firm. Cool in the pan.
• Transfer onto a plate, then cut and serve.