for 12 pieces

Batter

100 g	butter, soft
100 g	cane sugar
¼ tsp	salt
2	eggs
1 ½ dl	ginger beer
200 g	brown flour
100 g	ground almonds
150 g	white chocolate, coarsely chopped
1 tbsp	ginger powder
½ tsp	5-spice mix
1 tsp	sodium bicarbonate

Icing

60 g	candied ginger, finely chopped
1 dl	ginger beer

Decoration

50 g	white chocolate, coarsely chopped
1 tbsp	candied ginger, finely chopped
30 g	salted, roasted peanuts, coarsely chopped

How it's done

Batter

Place the butter in a bowl. Mix in the sugar and salt using the whisk on a mixer. Add the eggs one at a time and continue to beat until the mixture becomes lighter in colour. Mix in the ginger beer. Combine the flour with all the other ingredients up to and including the baking soda, mix in. Transfer the batter to the prepared tin.

To bake

Approx. 45 mins. in the lower half of an oven preheated to 180 °C. Remove from the oven, allow to cool slightly, remove the tin frame, slide the cake onto a cooling rack, allow to cool slightly.

Icing

Place the ginger and ginger beer in a measuring cup, puree. Spread the icing over the cake.

Decoration

Sprinkle the chocolate, ginger and peanuts on top, leave to cool.

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