Some foods are designed to be paired, apple and cinnamon for example. The combination just works. The same with lemon and ginger ~ these two flavours work so perfectly together. In tea, in juice, in food … and in cake!
180g ground almonds
Heaped teaspoon baking powder
1 big chunk of ginger
100g manuka honey (plus a little extra for the drizzle)
Handful of poppy seeds
Preheat the oven to 170oC
Whisk the eggs in a mixing bowl. Finely grate in the rind of a lemon. Throw the lemon and a large chunk of ginger through your juicer and add most of the liquid to the mixing bowl (save a little for the pouring syrup). Stir in the ground almonds, baking powder, honey and a good handful of poppy seeds.
Grease a cake tin with coconut oil and pour the thick cake mixture in.
Bake for 50 mins to 1 hour until the top is lovely and golden brown. Test the cake is cooked through using a skewer. Allow to cool.
I find using ground almonds doesn’t allow the cake to rise quite as much as a traditional flour cakes, so I often slice my cakes in half and sandwich them for extra chunky slices!
In a saucepan add the remaining lemon and ginger juice to a squeeze of honey, gently warm to create a delicious syrup. Pour over the cake and sprinkle on a few poppy seeds to serve.