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Sticky ginger-nut cake
- 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
Directions:View on BBC Good Food
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