~Dutch Ginger Slice~
Oh how I love this beautiful slice!!!
Organic Crystalized Ginger
Rapadura Sugar
Rapadura sugar – is an unrefined sugar, made from minimally processed organic sugar cane. After the cane is harvested it is pressed to squeeze out the cane juice, which is then clarified, filtered and evaporated to remove excess water. The resulting syrup is then crystallized, and is rich with molasses flavour and the vitamins, minerals and trace elements that are naturally found in the molasses of the sugar cane plant, as it is not separated from the nutrient dense molasses part of the sugar cane. It is a high quality whole sweetener. It has a low /medium sweetening power with a marked molasses flavour. Simply substitute 1 cup of rapadura for 1 cup of other sugars.
Thank you to Rustic Pantry for the info above
Rapadura sugar – is an unrefined sugar, made from minimally processed organic sugar cane. After the cane is harvested it is pressed to squeeze out the cane juice, which is then clarified, filtered and evaporated to remove excess water. The resulting syrup is then crystallized, and is rich with molasses flavour and the vitamins, minerals and trace elements that are naturally found in the molasses of the sugar cane plant, as it is not separated from the nutrient dense molasses part of the sugar cane. It is a high quality whole sweetener. It has a low /medium sweetening power with a marked molasses flavour. Simply substitute 1 cup of rapadura for 1 cup of other sugars.
Thank you to Rustic Pantry for the info above
Butter melting
Adding ingredients
Blanched Almonds atop
All done
Sliced
and ready to have with a cuppa!!!
RECIPE for JEAN'S DUTCH GINGER CAKE
* 125g ginger
* 200g unsalted butter
* 1C Caster Sugar......I used Rapadura Sugar
* 13/4 Plain Flour......I used Gluten Free Flour
* 1 egg
* Melt butter, add all other ingredients including beaten egg
* Mix well
* Press into greased and lined tin
* Decorate with whole blanched almonds and glaze with egg yolk if desired
* Bake in moderate oven approx 25m
How easy is this!!!
Thank you so much to Jean for this recipe as was given to me which I have a pic of above
I worked with Jean many years ago whilst in Bathurst......
Bon Appetit and Happy Baking......Dzintra
