I have a thing for ginger, also for glacé ginger, which I think adds the extra something to this cake. When I saw this recipe, I knew this must be my kind of cake. And it even exceeded my expectations it was so good! This cake immediately made it to my favourites-list. It's also delicious when it is still slightly warm... best eaten with some extra cream cheese... perfection...
100g unsalted butter, melted
200g caster sugar
125g full-fat cream cheese
3 medium eggs
1 tsp vanilla extract/or vanilla sugar
50g ground almonds
1 tsp ground ginger
75g chopped glacé ginger
125g dark chocolate, chopped into small chunks
200g plain flour
2 tsp baking powder
Preheat oven to 180°C. Line the base and sides of a small, 17cm-long loaf tin or similar with nonstick baking paper, allowing the paper to pop up a few centimetres above the top of the tin.
Mix together the butter and caster sugar until smooth. While the butter mixture is still warm, beat in the cream cheese until any lumps vanish, then beat in the eggs one at a time, until light.
One by one, add the vanilla, almonds, ground and glacé ginger, beating well after each addition, then stir in the chocolate chips. Sift the flour and baking powder, then stir evenly though the cake mixture. Bake for 60-70 minutes, or until a skewer inserted into the centre pulls out with only a few crumbs stuck to it.
Leave to cool for a few minutes, remove from the tin but leave in the paper, and place on a wire rack to cool.