Ingredients
- 200g packet ground almonds
- 100g golden caster sugar
- 50g stem ginger, finely chopped
- 1 tbsp cornflour, plus extra for rolling the almond paste
- 1 large egg white
- 100g sultanas
- 100g currants
- 100g raisins
- 50g stem ginger, finely chopped
- 2 tsp tea leaves, or 1 tea bag
- 2 tbsp golden syrup
- 2 tsp ground ginger
- 100g plain flour
- 50g self-raising flour
- 100g butter, softened
- 100g golden caster sugar
- 2 large eggs, beaten
- 2 tbsp apricot jam, warmed in a microwave or small pan
- icing sugar, for dredging
- sugar-frosted edible wafer flowers
- ribbon, to tie round the cake