Dutch Ginger Cake
Could you all do me a favour? Can you just imagine that there are some almonds studded into the top of this cake in a nice pretty pattern? And if it's not too much trouble can you make them all nice and toasty and inviting. Taaa. Much appreciated.
Because that would be how this cake would have looked if my Dad hadn't launched one of his devestating snack attacks during his recent visit. My Dad is a nut fiend. He has this uncanny ability to winkle them out of any pantry, no matter how well hidden or long forgotten they are.
It's not just nuts, either, this is a major talent he has. He never shops. He never cooks. But seemingly at a whim, he can wander in a kitchen and extract unimagined delicacies from the meanest of pantries. The high water mark was definitely when, during a late night sugar attack, he zeroed in on a packet of chocolate coated sultanas skulking behind the flour canisters. No chocolate coated sultana has ever gotten past me and lived, so this was like something of a minor miracle. I always imagine that if we were lost in the woods, he would just wander over and pull a whole Yogi Bear style hamper from behind a log or something.
Anyway, back to this cake, almonds or no almonds it is seriously good. It's not really a cake, it's more of shortbready biscuit - buttery and crumbly. Big chunks of ginger make it extra delicious.
It also had the added advantage of being quick and easy. There's nothing to it really.
The recipe came from Maggie Beer who made it on her TV show, The Cook and the Chef. I've spoken before of how much I love Maggie. This cake has just taken her up yet another few notches.