The best part of this cake is the candied ginger (glacé ginger). Please make sure you add it, otherwise the cake will not have good flavour. I wish you a happy baking!
Dutch Ginger Cake
Preparation time: 15 minutes; Baking time: 40-45 minutes; Makes: 8-inch (20cm) round cake
Ingredients
- 250g (2 cups) all-purpose flour
- ½ teaspoon baking powder
- 200g (1 cup) sugar
- 125g glacé ginger (candied ginger, crystallized ginger)
- 1 egg
- 170g (¾ cup, 1½ stick, 12 tbsp, 6oz) unsalted butter, melted
- 1 tablespoon, room temperature milk to brush on top
- 30g blanched whole almonds to decorate
Instructions
- Preheat the oven to 375ºF (190ºC) ten minutes before using. Grease an 8-inch (20cm) sandwich pan and line the bottom with parchment.
- Sift or whisk the flour and sugar. Make a well in the centre.
- In a separate bowl whisk together the egg and melted butter. Pour into the well together with the ginger and mix with a metal spoon into a soft dough. Press the dough into the prepared pan and brush with the milk. Decorate with the almonds. Bake 45 minutes or until golden and firm. Cool in the tin. Cut and serve.
- For cup measures: spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. I use a 240ml American cup.
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Step By Step Photos
Sift or whisk the flour and sugar. Make a well in the centre.
In a separate bowl whisk together the egg and melted butter. Pour the egg mixture into the well together with the candied ginger and mix with a metal spoon into a soft dough.
Press the dough into the prepared pan and brush with the milk.
Decorate with the almonds. Bake 45 minutes or until golden and firm. Cool in the tin.
Transfer onto a plate
Cut and serve.
myfavouritepastime.com
myfavouritepastime.com
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