Ginger is my father’s favourite flavour; especially when it comes to cake and chocolate. With that in mind, I found this recipe years ago in my old Women’s Weekly cookbook: Best Recipes from the Weekly, and have made it often since. It uses only six ingredients, and there is no beating required. It looks good, tastes good and is ready with a minimum of fuss.

Dutch Ginger Cake
1 ¾ cups plain flour
1 cup caster sugar
125g glace ginger
1 egg
185g butter
30g blanched almonds 
Sift flour, sugar and chopped ginger, mix in melted butter and egg. 
Press mixture into well greased 20cm sandwich tin. Brush top with a little milk, decorate with almonds. Bake in moderate oven 45 minutes, cool in tin, cut into wedges to serve.

It’s a bit like shortbread, made with no raising agent, well not usually! The photos are of today’s attempt when I was preparing to make two different cakes and happened to mistakenly pick the self-raising flour and throw it in this cake. I don’t think the end product will be too horrid. Ask me tomorrow!

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