Ginger simnel cake with spring flowers - Good Food Middle East

Ingredients

• 200g packet ground almonds
• 100g golden caster sugar
• 50g stem ginger, finely chopped
• 1 tbsp cornflour, plus extra for rolling the almond paste
• 1 large egg white
• 100g sultanas
• 100g currants
• 100g raisins
• 2 tsp tea leaves, or 1 tea bag
• 2 tbsp golden syrup
• 2 tsp ground ginger
• 100g plain flour
• 50g self-raising flour
• 100g butter, softened
• 2 large eggs, beaten
• 2 tbsp apricot jam, warmed in a microwave or small pan
• icing sugar, for dredging
• sugar-frosted edible wafer flowers
• ribbon, to tie round the cake