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.
- 190g margarine
- 155g plain flour
- 60g self-raising flour
- 220g caster sugar
- 1 large egg
- 125g crystallised ginger, chopped into small pieces
- Flaked almonds, to decorate
- Preheat the oven to 180C. Grease and line a 20cm (8 inch) square cake tin.
- Melt the margarine and allow to cool slightly.
- Put the flours, sugar and ginger in a bowl and mix well.
- 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.)
- Mix the egg and margarine into the dry ingredients and stir well to combine. The mixture will be very thick, almost dough-like.
- Ease the mixture into the tin, patting it into the corners. Brush the top with the reserved egg and sprinkle with flaked almonds.
- Bake at 180C for 40-45 minutes, until a toothpick inserted into the cake comes out clean.
- Cool for a few minutes in the tin, then turn out and allow to cool on a rack.
- Cut into squares and serve.