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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

  1. 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.
  2. Add the chopped ginger, and pulse again briefly.
  3. 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.
  4. Combine the remaining teaspoon of beaten egg with one tablespoon milk, and brush over the surface as a glaze.
  5. Bake at about 180 for 40 minutes, until cooked in the middle. If it browns too much, turn heat down or cover with foil.
  6. Cut into squares or slices when cool.
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