The first bite of this slice will remind you of old school gingerbread – darkly syrupy and gingery dense. This makes a generous sized slice and is very versatile as it is also delicious served warm with ice-cream as a rich gingerbread dessert treat. Preparation is super-fast as all the ingredients are whizzed together in a Food Processor – Easy!
My version is inspired by Alison Alexander’s recipe, originally printed in the ABC Brisbane Radio Floods Fundraiser cookbook “A Generous Helping”, which championed sharing and celebrating food memories.
Preparation 5 minutes
Baking 35 – 45 minutes.
½ cup or 125 gram butter – melted (do this first)
2 ¾ cups Self-Raising Flour
1 teaspoon Bicarbonate of Soda
4 teaspoons Ground Ginger
3 cubes glace ginger – finely sliced (Optional – for a deeper ginger flavour)
½ cup Dark Brown Sugar (Dark Brown has a stronger flavour than regular Brown Sugar)
¾ cup Golden Syrup
1 egg – lightly whisked prior to adding
1 cup warm water
Preheat oven to 160 ˚C and prepare medium depth rectangular tray approx. 24 x 30 cm and line with baking paper.
Place all ingredients in Food Processor. Pulse until combined but do not over-process or the flour will become tough.
Pour batter into prepared tin
Bake approx. 35 – 45 minutes. Check at 35 minutes. May need to turn tray.
Cake will be cooked when a wooden skewer inserted into the middle comes out clean.
Remove from oven and allow to cool for 10 minutes in the tray before cooling completely on a cake rack.
Top with icing when cake is cool (I used a Cream cheese icing)
lightly dust with icing sugar or maple sugar and a dash of nutmeg.