DUTCH GINGER CAKE
“Cake” is certainly as loose term to describe what is one of my favorite baked goods. This is more shortbread than cake but for decades, Dutch Ginger Cake is the name I’ve known it by. It’s dense and crumbly containing no raising agent and a generous measure of butter. Ridiculously easy to make, this is a must for my Christmas every year. I prefer slivered almonds on top but couldn’t find them this time of year so I used sliced. Either will work or decorate the edges with whole, blanched almonds.
Servings: 10
Ingredients
- 1 3/4 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup crystalized ginger, chopped
- 1 large egg
- 7 oz butter, melted
- pinch of sea salt
- 1/3 cup flaked or slivered almonds
Instructions
- Preheat the oven to 350°F (180°C) (not fan-forced). Grease a 9 or 10-inch tart pan with removeable base or a 13.75 x 4.5-inch rectangle tart pan with removeable base. A 9 or 10-inch springform pan would also work.
- Combine all the ingredients except for the almonds together in a medium-sized bowl. The mixture will be the consistency of a moist dough. Press the dough into the pan, sprinkle the almonds over the top. Place the pan on a baking sheet (don’t miss this step). Bake for 45 to 50 minutes until browned and set. The larger tart pan (10 inch) will take 5 or so minutes less to cook than the rectangular pan I used.
- Stand the tart pan on a wire rack and allow to cool completely before cutting into slices or wedges. Depending the thickness of your slices this cuts into 10 to 15 slices.