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. 

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