1/4 cup (20g) flaked almonds
400g unsalted butter
1 cup (350g) honey, plus extra to drizzle
1 firmly packed cup (200g) brown sugar
3 cups (450g) plain flour
1 1/2 tsp bicarbonate of soda
1 1/2 tsp ground ginger
1 1/2 tsp ground cinnamon
300g pitted dates, roughly chopped
2-3 tsp very thinly sliced glace ginger
1 egg, lightly beaten
1/4 cup (60g) sour cream
1/2 cup (125ml) hot black tea
2 tsp vanilla extract
Thick cream or vanilla bean ice cream, to serve
Preheat oven to 160 deg C. Grease a 25cm non-stick bundt pan well, then press almonds into base and a little up the sides.
Place the butter and honey in a saucepan over low heat, stirring, until the butter has melted. Stir in the brown sugar, then remove from heat and cool slightly.
Meanwhile, combine flour, soda, ground ginger and cinnamon in a large bowl. Add dates and glace ginger and toss to coat.
In a separate bowl, whisk the egg, sour cream, hot tea and vanilla, then whisk the egg mixture into the melted butter mixture.
Make a well in the centre of flour and pour in butter mixture. Lightly whisk to a loose batter, then pour into the prepared pan. Bake for 50 minutes or until a skewer inserted in centre comes out clean. Cool cake in the pan on a wire rack for 15 minutes, then invert onto the rack and cool completely. Slice and serve drizzled with extra honey, with cream or ice cream.
