Dutch Ginger Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
1 3/4 Cups plain four1/4 tsp salt140g preserved ginger (chopped)1 egg, (reserving a tsp for the glaze)180g butter or substitute2/3 C castor sugar60 g whole blanched almonds (1 min in boiling water, then slip the skins off)
Sift flour and salt, add sugar and chopped ginger.
Mix in beaten egg, reserving 1 tsp for glazing. Melt butter, allow to cool slightly.
Add butter to flour mixture. Mix well, using hands to put together. Press mixture into greased 22cm (9") round tin. Brush top with egg glaze. Arrange almonds decoratively. Bake in moderate oven (180c fan forced) for 30 - 35 minutes or until cake is golden and firm to touch.
Allow to cool in tin.
Number of Servings: 16
Recipe submitted by SparkPeople user ROZOZ62.
Mix in beaten egg, reserving 1 tsp for glazing. Melt butter, allow to cool slightly.
Add butter to flour mixture. Mix well, using hands to put together. Press mixture into greased 22cm (9") round tin. Brush top with egg glaze. Arrange almonds decoratively. Bake in moderate oven (180c fan forced) for 30 - 35 minutes or until cake is golden and firm to touch.
Allow to cool in tin.
Number of Servings: 16
Recipe submitted by SparkPeople user ROZOZ62.
Nutritional Info Amount Per Serving
- Calories: 215.7
- Total Fat: 11.5 g
- Cholesterol: 37.9 mg
- Sodium: 41.8 mg
- Total Carbs: 26.0 g
- Dietary Fiber: 0.8 g
- Protein: 2.8 g
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