Step 1

Place the 3/4 of the crystallized ginger into a bowl. Reserve the remainder for later. Warm the whiskey and pour over top of the ginger in the bowl. Let sit for fifteen minutes.

Step 2

Preheat the oven to 150*C/300*F/ gas mark Butter and line a 7 inch round baking tin with baking paper. Set aside.

Step 3

Cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time, beating well after each addition.

Step 4

Stir together both flours the ground almonds and the ground ginger. Stir this into the creamed mixture along with the soaked ginger and the juices from the soaking bowl.

Step 5

Spoon into the prepared baking tin, smoothing over the top. Sprinkle the reserved ginger over top.

Step 6

Bake in the preheated oven for one hour and 20 minutes, or until a skewer inserted in the center comes out clean.

Step 7

Remove from the oven and turn out onto a wire rack to cool completely. This cake keeps well for 7 to 10 days in a tightly covered container.