A light but grown-up ginger cake; I invented recipe for a party last Saturday and now have to email friends with the recipe, it was pretty scrumptious (I can't find a face that shows false modesty!)
Oven on at 180 degrees centigrade
Prep 23 cm springform cake tin; grease/line/grease
1 jar (354grams) of stem ginger retain 3 pieces. The rest + syrup whizz in the food processor.
Add 250 grams ground almonds, 1 shredded/grated dessert apple, juice of half a lemon, 200grams castor sugar, 6 medium eggs, 1 heaped teaspoon of baking powder.
Whizz well between ingredients.
Pour into tin and cook for 40 minutes, test with clean knife, may need a little more time.
Allow to cool on rack
(Optional) mix enough marscapone with creme fraiche to cover top then sprinkle those last bits of ginger coarsely chopped on top.