Dutch Ginger Cake
155g flour (brown rice flour works particularly well, and is gluten free. Spelt flour is good too)
100 g ground almonds
2 heaped tsp ground ginger
200g butter, chilled or even frozen, cut in pieces
200g vanilla sugar (or ordinary sugar with vanilla essence added)
200g naked ginger, roughly chopped - glace is good too.
1 egg, beaten – reserving one teaspoon for a glaze.
½ cup (approx.) blanched almonds
- Put the butter, ginger, flour, ground almonds, egg and sugar in the food processor and pulse till holding together. The dough will be very firm - it is essentially shortbread.
- Add the chopped ginger, and pulse again briefly.
- Press mixture into a fluted flan tin (23 cm diameter), or slice-tray (20x30x4cm), and decorate with blanched whole almonds arranged in a pleasing pattern. Press the nuts into the surface of the mixture.
- Combine the remaining teaspoon of beaten egg with one tablespoon milk, and brush over the surface as a glaze.
- Bake at about 180 for 40 minutes, until cooked in the middle. If it browns too much, turn heat down or cover with foil.
- Cut into squares or slices when cool.