Heat oven to 180C/fan 160C/gas 4. Butter a
23cm-round ring tin. Combine the flour, muscovado
sugar and butter in a bowl, then rub in with your
fingers until crumbly and completely blended. Stir
in the grated orange zest and ground ginger.
Scatter half the nuts and half the chopped stem
ginger into the bottom of the ring tin. Break up the
rest of the nuts into small pieces and stir into
the crumb mix with the rest of the stem ginger.
Measure out 100g/4oz of the crumb mix and
spoon it into the tin over the nuts. Stir the
bicarbonate of soda into the rest of the crumb
mixture. Mix the soured cream and egg together,
then stir it into the remaining crumb mixture. The
mixture will be very soft. Pour this batter over
the crumbs (it will come quite high in the tin).
Bake for 35-40 mins or until risen and a skewer
inserted in the centre comes out clean. Let the cake
sit for 10 mins, then take it out of the tin and leave
to cool on a wire rack.
Cool the cake completely, then
wrap it in foil and freeze for up to 2 months.
When ready to use, thaw for about 2 hrs at room
temperature. Serve in slim slices with dollops of
Cointreau cream, orange segments and a drizzle
of syrup from the jar of stem ginger.