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Sticky ginger-nut cake

Sticky ginger-nut cake Recipe

  • 200g plain flour
  • 175g light muscovado sugar
  • 100g butter , room temperature, cut in pieces
  • finely grated zest 1 orange
  • 1 tsp ground ginger
  • 100g pack halved pecans or walnuts
  • 85g stem ginger in syrup (from a jar), roughly chopped
  • 1 tsp bicarbonate of soda
  • 284ml carton soured cream
  • 1 egg , beaten
  • bought Cointreau cream
  • fresh orange segments
  • ginger syrup from the jar
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