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.
Ingredients
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
Method
Melt butter
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.
Optional
Top with icing when cake is cool (I used a Cream cheese icing)
or
lightly dust with icing sugar or maple sugar and a dash of nutmeg.
Enjoy! Colleen
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