Dutch Ginger Cake
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Step 1: Sift flour and salt, add sugar and chopped ginger.
Step 2: Mix in the beaten egg, reserving one teaspoon for glazing. Melt butter over gentle heat, allow to cool slightly. Add butter to flour mixture. Mix well, using hands to put together.
Step 3: Press mixture into greased 22 centimetre round tin. Brush top with egg glaze. Arrange almonds decoratively.
Step 4: Bake in moderate oven (180C fan forced) for 30 to 35 minutes or until cake is cooked – golden colour and firm to touch. Allow to cool in tin.
1 3/4 cup plain flour
1/4 tspn salt
2/3 cup caster sugar
140g preserved ginger chopped
1 eggs reserving a tspn for the glaze
185g unsalted butter
60g whole blanched almonds 1 minute in boiling water then strip the skins off