Ingredients
1 3/4 cup (260 g) plain flour
1/4 tspn salt
2/3 cup caster sugar
140g preserved ginger, chopped
1 free range egg, lightly beaten, reserve a tspn for the glaze
185g unsalted butter
60g whole blanched almonds (blanch 1 minute in boiling water then strip the skins off)
1 3/4 cup (260 g) plain flour
1/4 tspn salt
2/3 cup caster sugar
140g preserved ginger, chopped
1 free range egg, lightly beaten, reserve a tspn for the glaze
185g unsalted butter
60g whole blanched almonds (blanch 1 minute in boiling water then strip the skins off)
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Methods
Prep time: 10 mins / Cook time: 35 mins.
METHOD
1
Sift flour and salt, add sugar and chopped ginger.
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.
3
Press mixture into greased 22 centimetre round tin. Brush top with egg glaze. Arrange almonds decoratively.
4
Bake in moderate oven (180°C fan forced) for 30 to 35 minutes or until cake is cooked – golden colour and firm to touch.
Allow to cool in tin.
Note: If you increase the serving size of this recipe, be sure to use a larger tin and adjust the cooking time accordingly. A bigger volume takes longer to cook through evenly and thoroughly.
Maggie's Kitchen Notes:
All my recipes are cooked with a fan forced (convection) oven, increase by 20°C for conventional. My recipes use 20ml tablespoons and 5ml teaspoons, look carefully at your measuring spoons as American spoons are often on sale and they are a smaller measure. All produce are medium sized and all eggs are from an extra large carton (700g).
Prep time: 10 mins / Cook time: 35 mins.
METHOD
1
Sift flour and salt, add sugar and chopped ginger.
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.
3
Press mixture into greased 22 centimetre round tin. Brush top with egg glaze. Arrange almonds decoratively.
4
Bake in moderate oven (180°C fan forced) for 30 to 35 minutes or until cake is cooked – golden colour and firm to touch.
Allow to cool in tin.
Note: If you increase the serving size of this recipe, be sure to use a larger tin and adjust the cooking time accordingly. A bigger volume takes longer to cook through evenly and thoroughly.
Maggie's Kitchen Notes:
All my recipes are cooked with a fan forced (convection) oven, increase by 20°C for conventional. My recipes use 20ml tablespoons and 5ml teaspoons, look carefully at your measuring spoons as American spoons are often on sale and they are a smaller measure. All produce are medium sized and all eggs are from an extra large carton (700g).
