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Bundaberg almond cake

Ginger Beer Almond and Pear Cake

This scrumptious recipe is courtesy of Sonali from @SugarEtAl. 

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Bundaberg almond cake


  • ½ cup Bundaberg Ginger Beer
  • 150 g unsalted butter melted
  • ¾ cup brown sugar
  • ½ cup golden syrup
  • 1 egg, lightly beaten
  • 1 cup plain flour
  • 1 cup self-raising flour
  • 1 tsp ground cinnamon
  • 1 pear, cored, chopped (optional)
  • ½ cup sliced almonds

Sticky Ginger sauce

  • ¼ cup Bundaberg Ginger Beer
  • 20 g unsalted butter
  • 2 tbsp brown sugar
8 inch round cake 8 inch round cake

Lets Bake!

  • Combine

    Step 1

    Preheat oven to 180 degrees C. Grease the base and sides of an 8 inch round pan and line the base with baking paper.

  • Combine

    Step 2

    Place the ginger beer, butter, brown sugar and golden syrup in a saucepan over low heat. Cook while stirring until sugar has dissolved (do not boil). Remove from heat, leave aside to cool slightly (approx. 15 mins).

  • Combine

    Step 3

    Beat in the egg. Add the flours and cinnamon. Mix. Fold in the pears.

  • Combine

    Step 4

    Pour batter into prepared pan. Sprinkle generously with sliced almonds.
    Bake for 40-50 mins or until cooked through (a skewer inserted in the middle should come out clean).

  • Combine

    Step 5

    Remove from oven, rest for 5 mins, then turn onto a wire rack. When ready to serve, drizzle with Sticky Ginger Sauce. Enjoy!

  • Combine

    Make the sticky ginger sauce

    Warm all the ingredients together in a saucepan until sugar dissolves. Bring to a boil and cook until mixture has thickened.