Looking for a suitable foil for a rich Almond Paste Buttercream, we came across a recipe for Ginger Cake in How to Cook by British cooking authority, Delia Smith. Almond flavors pair well with this moist cake, which we’ve adapted and streamlined with delicious results. Select mild honey and light molasses to add a subtle not overpowering flavor. And be certain that your ground, dried ginger is fresh and of good quality; inferior or stale products can add a musty note. The Almond Buttercream makes enough to coat a two or three-tier cake. Freeze the extra and use it on another batch of this ginger cake or any simple chocolate or all-butter cake.
Here’s the Triple Ginger Cake with Almond Paste Buttercream recipe.