DUTCH GINGER CAKE

 

DUTCH GINGER CAKE

Ingredients:

1 ¾ cups plain flour

¼ teaspoon salt

140g preserved ginger

1 egg (reserving 1 tspn for the glaze)

185g butter (or substitute)

2/3 cup castor sugar

60g whole blanched almonds (1 minute in boiling water, then slip skins off)

Method:

Sift flour and salt, add sugar and chopped ginger.

Mix in beaten egg, reserving 1 teaspoon for glazing. Melt butter over gentle heat and

allow to cool slightly.  Add butter to flour mixture.  Mix well, using hands to put together.  Press mixture into greased 22cm round tin. Brush top with reserved egg for glaze.  Arrange almonds decoratively.  Bake in moderate oven (180deg fan forced) for  30-35 minutes or until cake is cooked-golden brown and firm in touch.

Allow to cool in tin before removing.