​Maggie’s Dutch Ginger Cake

I had planned to make a swag of these to give as Christmas gifts but I have had to ration time standing (and sitting at the computer too). Jolly foot - grrr! However I did make one batch which we are not so slowly, but surely, devouring. It's delish and very short with a wonderful explosion of tang in your mouth when you bite into a piece of ginger.

Ingredients
1 & 3/4 cups plain flour
1/4 teaspoon salt
140g preserved ginger, coursely chopped
1 egg (reserve a teaspoon for the glaze)
185g butter
2/3 cup castor sugar
60g whole blanched almonds

Method
Sift flour and salt, add sugar and chopped ginger.
Mix in beaten egg, reserving 1 teaspoon for glazing.
Melt butter over gentle heat, allow to cool slightly and then add to flour mixture. Mix well, using your hands to pull it together.
Press mixture into greased 22cm round tin or into a few smaller tins (lined the bottom for ease of removing). Brush top with egg glaze. Arrange almonds on top.
Bake in moderate oven (180C fan forced) for 30 to 35 mins or until cake is cooked – golden colour and firm to touch BUT not too firm. Like all short recipes it tend to firm up as it cools.
Allow to cool in tin.

Chook's note: I baked this quantity in 13cm tins, it made 3. Wrap in cellophane, tie with ribbon and a sprig of holly or the like.
Next batch I might try something a little different for a slightly novel aromatic punch. I'll add a couple of Tbsp of fresh rosemary leaves and a little lemon zest to the mix and then sprinkle with a little of the rosemary and salt flakes on top.