These are tried, tested and much loved recipes. Our families and friends are always unselfish and devote themselves to taste-testing these delicious creations and demand them repeatedly time and time again.

Our aim is to share with you our favourite meals and the little tricks and tips we have learnt along the way.
Time is precious.
Food is expensive.

Both are resources too valuable to waste.

We want to share recipes that deliver delicious, nourishing meals - making the most of your time and ingredients.

Life is way too short for bland, disappointing food.
So ... Feed your inner cook - and Enjoy!

Wednesday, 19 August 2015

Gingerbread Ginger Cake Slice

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


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.

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.

                                   Enjoy!  Colleen

No comments:

Post a Comment