The recipe is from The Australian Womens’s Weekly – Best recipes from the Weekly
Dutch Ginger Cake
1 3/4 cups plain flour
1 cup castor sugar
125 g glace ginger ( I use crystalised)
30g blanched almonds ( I usually use slivered almonds and scatter them over the top)
Sift flour, add sugar and chopped ginger, mix in melted butter and egg. Press mixture into well greased 20cm sandwich tin,(I use a quiche tin). Brush top with a little milk, decorate with almonds. Bake in moderate oven 45 minutes – I check after 35 minutes. Cool in tin, cut into wedges to serve.
The cake is firm, sort of like a shortbread. Delicious.