Mexican Wedding Cake – BakeClub

Ingredients

• 15g melted butter mixed with 1 teaspoon plain flour
• 310g plain wholemeal flour (unsifted)
• 2 teaspoons bicarbonate of soda
• 165g brown sugar
• 2 eggs, at room temperature, lightly whisked
• 85g slivered almonds
• 100g coarsely chopped glace ginger
• 450g tin crushed pineapple in natural juice, (with its juice)