ingredients250g (8oz) butter, softened
250g (8oz) dark brown sugar
1tbsp ground ginger
Pinch of salt
4 medium eggs
250g (8oz) fine polenta (cornmeal)
100g (3½ oz) ground almonds
1 level tsp baking powder
For the topping:
6 pieces stem ginger
2 tbsp ginger syrup (from stem ginger jar)
Heat the butter, sugar, ginger and salt together until light and fluffy. Beat in the eggs and fold in the polenta, ground almonds and baking powder.
Spoon the mixture into a 26 x 16.5cm (10¼ in x 6½ in) traybake tin, lined with baking parchment, and level the surface.
Bake in the centre of the oven for 45-60 minutes at 170°C (325°F, gas mark 3), or until the cake is a light golden colour and feels just firm to the touch in the centre. Remove from the oven and leave to cool for about 15 minutes.
Cut the stem ginger into long strips and scatter over the cake. Spoon the stem-ginger syrup over the top.
Leave the cake to cool completely and then cut into squares.