1 hour (including baking time)
150 g wheat flour
60 g 02 IPA Super Grain Flour
1 tsp baking powder
1 tbsp ground ginger (use 1 tsp freshly grated ginger if a more intense ginger flavour is desired)
125 g cane sugar
Grated peel of an orange (not coated)
100 g chopped dark chocolate (70%)
100 g almonds
Mix the flour, baking powder, ginger, orange zest, chopped chocolate and almonds (whole) together in a bowl.
Beat the eggs lightly in a separate bowl.
Make a "hole" in the flour mixture and add the eggs. Combine the dough and add extra flour if the dough is a little too wet. Form a long sausage (5 cm wide) and place on a baking tray with baking paper.
Bake for approx. 15 minutes at 170 g (regular oven), until it seems cooked through.
Take it out and let it rest for about 10-15 minutes.
Use a sharp knife to cut the cakes into 1.5 cm diagonal slices.
Put the cakes back on the baking tray and bake for 15 minutes at 150 g - then turn the cakes over and bake for a further 15 minutes on the other side.
Allow the cakes to cool completely before placing them in a cake tin or other form of storage.