Pre-heat oven to 180C
Line the sides and base of a round 18cm (7”) loose bottom cake tin with baking paper (don’t use tin foil – unless you enjoy picking fragments of tin foil off the bottom of a cooked cake)
1¾ cups plain flour
¼ tsp salt
1 cup caster sugar
2 tsps ground ginger
125 gms preserved ginger, roughly chopped
1 egg, beaten (reserve 1 tsp of egg, to glaze)
175 gms butter, melted and cooled slightly
A few blanched almonds
Sift the flour, salt, caster sugar and ground ginger together into a large bowl. Mix in chopped, preserved ginger. Pour in beaten egg and cooled, melted butter. Mix well.
Press into prepared tin, and flatten with damp hands if needed. Arrange the almonds on the cake to decorate and brush with the remaining egg, to glaze. Place tin on a flat oven tray (butter sometimes leaks out, onto the base of the oven).
Cook 45 minutes. Check. Adjust cooking time to make sure the centre of cake is cooked.
Enjoy warm, when the edges are crispy, or wait until it cools.
Well worth the wait… And it’s yummy if you add some walnuts in with the ginger too.