Dutch ginger cake squares

This is an old family recipe. It is probably among my Mum’s most requested cakes, and with good reason. It is moist, gingery and chewy. Unless you overcook it, when it becomes chewy, gingery and biscuity. Win-win, really.

I think the recipe made its way to my Mum from an elderly Aunt in Australia. We visited when I was 9 years old (no, I’m not about to tell you how long ago that was) and Mum sensibly obtained the recipe having eaten the delicious cake. We have all been enjoying it regularly ever since.

Mum usually makes her Dutch ginger cake in a round cake tin, but I prefer to use a square tin and then cut the cake into small squares to serve. That’s just my preference, you can make it round if you like. I have been known to spend ages arranging flaked almonds in intricate patterns, but to be honest, it looks just as nice if you scatter them willy-nilly. And it takes a fraction of the time.

Makes one 20cm square cake – around 16 Dutch ginger cake squares.

Dutch ginger cake squares

Dutch ginger cake squares
Yields 16
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218 calories
30 g
12 g
10 g
3 g
2 g
50 g
10 g
14 g
0 g
8 g
Nutrition Facts
Serving Size
50g
Yields
16
Amount Per Serving
Calories 218
Calories from Fat 93
% Daily Value *
Total Fat 10g
16%
Saturated Fat 2g
10%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 5g
Cholesterol 12mg
4%
Sodium 10mg
0%
Total Carbohydrates 30g
10%
Dietary Fiber 1g
6%
Sugars 14g
Protein 3g
Vitamin A
9%
Vitamin C
0%
Calcium
1%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 190g margarine
  2. 155g plain flour
  3. 60g self-raising flour
  4. 220g caster sugar
  5. 1 large egg
  6. 125g crystallised ginger, chopped into small pieces
  7. Flaked almonds, to decorate
Instructions
  1. Preheat the oven to 180C. Grease and line a 20cm (8 inch) square cake tin.
  2. Melt the margarine and allow to cool slightly.
  3. Put the flours, sugar and ginger in a bowl and mix well.
  4. Beat the egg, then mix all bar 1 tsp into the warm margarine. (Reserve the remaining tsp of egg for glazing the top of the cake.)
  5. Mix the egg and margarine into the dry ingredients and stir well to combine. The mixture will be very thick, almost dough-like.
  6. Ease the mixture into the tin, patting it into the corners. Brush the top with the reserved egg and sprinkle with flaked almonds.
  7. Bake at 180C for 40-45 minutes, until a toothpick inserted into the cake comes out clean.
  8. Cool for a few minutes in the tin, then turn out and allow to cool on a rack.
  9. Cut into squares and serve.
beta
calories
218
fat
10g
protein
3g
carbs
30g
more
Family-Friends-Food http://family-friends-food.com/
Dutch ginger cake squares

Since March’s theme is ginger, I’m adding this recipes to Vanesther’s Spice Trail challenger over at Bangers and Mash.

7 Comments:

  1. Pingback: Blueberry and white chocolate chip cupcakes - Family-Friends-Food

  2. It is good to know that if you overcook, it will be like biscuity. As I often burned my cake!
    What a great recipe to pass it down through the generations!
    I think I will be like you to arranging flaked almonds in intricate patterns as it will have a better spread!

  3. Wow! This looks like a cake that will become a favourite in my family too!

  4. Pingback: The Spice Trail: your favourite ginger recipes | Bangers & Mash

  5. Pingback: The Spice Trail: cooking with ginger | Bangers & Mash

  6. This sounds like my kind of cake – I love the fact it’s equally delicious when it’s overcooked! And I also love recipes that are handed down through the generations. A lovely entry for this month’s ginger challenge over at The Spice Trail. Thank you for taking part.

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