Marcus Wareing served up a delicious German inspired bundt cake with almonds, stem ginger, pistachios and lemon zest on Marcus Wareing at Christmas.

The ingredients for the Sponge are: 250g unsalted butter, softened, plus extra for greasing, 250g golden caster sugar, 200g light muscovado sugar, 4 tsp baking powder, 360g plain flour, 140g ground almonds, 2tsp almond extract, 4 knobs of stem ginger, finely chopped, 6 eggs, 6tbsp Amaretto and 3tbsp milk (to dropping consistency).

For the Icing: 150g sifted icing sugar, sifted, 4tbsp Amaretto and 1 tbsp stem ginger syrup.

To Garnish: 2tbsp chopped pistachios, 2tbsp chopped crystalised stem ginger and lemon zest.

See recipes by Marcus in his book titled: Marcus’ Kitchen: My favourite recipes to inspire your home-cooking available from Amazon now.