Sticky ginger-nut cake - Good Food Middle East

Ingredients

• 200g plain flour
• 175g light muscovado sugar
• 100g butter, room temperature, cut in pieces
• finely grated zest 1 orange
• 1 tsp ground ginger
• 100g pack halved pecans or walnuts
• 85g stem ginger in syrup (from a jar), roughly chopped
• 1 tsp bicarbonate of soda
• 284ml carton soured cream
• 1 egg, beaten
• bought Cointreau cream
• fresh orange segments
• ginger syrup from the jar