Almond vanilla cake served with a ginger, orange and clove syrup

July 11, 2007 (Last Updated: January 11, 2019)
Almond vanilla cake served with a ginger, orange and clove syrup recipe

Almond vanilla cake served with a ginger, orange and clove syrup is just divine. Quick, moist and completely flop-proof! This lightly spiced treat is a great addition to afternoon tea. 

Almond vanilla cake served with a ginger, orange and clove syrup

Serves: Makes 1 ring cake
Cooking Time: 1 hr 15 mins

Ingredients

  • Cake

  • 300g sugar
  • 5ml salt
  • 250g unsalted butter
  • 4 eggs
  • 360g cake flour
  • 250ml milk
  • 5ml vanilla extract
  • rind of 1 lemon
  • 20ml baking powder
  • 100g almonds, toasted
  • 200ml fresh cream, whipped
  • Syrup

  • 400ml water
  • 200g sugar
  • zest and juice of 2 oranges
  • zest and juice of 1 lemon
  • 40ml fresh ginger, sliced
  • 1 lemongrass stick, sliced
  • 4 cloves
  • 1 cinnamon stick

Instructions

1

Preheat the oven to 180°C and grease a 22cm springform tin.

2

Mix the sugar, salt and butter until very light and fluffy. Add the eggs one at a time, beating well after each addition.

3

Add a little flour and milk and beat well. Repeat the same procedure until all the milk and flour have been incorporated.

4

Using a wooden spoon fold in the remaining ingredients.

5

Pour the batter into the prepared tin and bake for 1 hour.

6

For the syrup, place all the ingredients in a pot and simmer until the sugar has dissolved and thickened a little.

7

Remove the cake when ready and allow to cool slightly before turning out.

8

Slice the cake and serve with the syrup poured over and a dollop of fresh cream.

Notes

Cook's tip: For a marble effect, after step 3, divide the mixture into two bowls. Add 50g sifted cocoa powder into one bowl and mix well. Continue with the recipe.

 

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