|Castor sugar||3 Ounce (75 Gram)|
|Self-raising flour||3 Ounce, sifted (75 Gram)|
|Flaked almonds||2 Ounce, toasted (50 Gram)|
|Chocolate balls/Nuts||1⁄4 Cup (4 tbs)|
|Icing sugar||12 Ounce, sifted (350 Gram)|
|Strong black coffee||30 Milliliter (2 Tablespoon)|
|Rum||30 Milliliter (2 Tablespoon)|
|Butter||6 Ounce, softened (175 Gram)|
|Crystallized ginger||1 Ounce (25 Gram)|
Mix the eggs and sugar together in a heatproof bowl.
Put the bowl over a pan of boiling water over low heat and beat until very thick.
Remove the bowl from the pan and gradually beat in the flour.
Divide between two well-greased 18 cm./ 7 in.sandwich tins and put into the oven preheated to fairly hot (190°C/375°F or Gas Mark 5).
Bake for 20 to 25 minutes, or until the cakes spring back when lightly pressed in the centre.
Cool on a wire rack.
Meanwhile to make the icing, beat the icing sugar, coffee and rum together.
Gradually beat in the butter.
Put about one-third of the mixture in another bowl and beat in the ginger.
Put one cake on a plate and spread the ginger icing mixture over the top.
Cover with the remaining cake, and spread the remaining icing over the top and sides.
Decorate the top and sides with flaked almonds, then arrange the chocolate balls or nuts on top.