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Dutch Ginger Cake Recipe

Ingredients

How to make it

  • Cream together butter and brown sugar in a mixing bowl until light and fluffly.
  • Stir in salt, powdered ginger and vanilla.
  • Beat in flour alternately with water to make a stiff cookie dough.
  • Wrap in waxed paper and chill for several hours. (best overnight)
  • In a food processor, process the blanched almonds, 1/2 cup at a time until you get enough to measure a full two cups of crushed almond.
  • Add sugar and process by pulsing a few times.
  • Add beaten eggs, lemon rind, juice and ginger.
  • Pulse 6 or 7 times to process.
  • Preheat oven to 325 degrees.
  • Roll out 2/3 thirds of the cookie dough into a large round and line a 9/12 pie pan with the dough. Cut away the overhanging dough.
  • Spread the prepared almond filling on the bottom layer of dough.
  • Roll out remaining dough and cut into a 9 1/2 round.
  • Place over filling and fold the bottom edge over the top round and brush with the last lightly beaten egg.
  • Surround with a wreath of thinly sliced preserved ginger.
  • Bake in the moderate oven for 40 minutes.
  • Cool before cutting into thin wedges.
  • A little goes a long way.

Reviews & Comments 3

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  • noir 16 years ago
    This is a must try for moi! :)
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  • notyourmomma 16 years ago
    Play would be the operative word with this dough. It needs the chill time to cooperate. But the effort exceeded is greatly rewarded with a delightful flavorful cake. It is great for after dinner with coffee and it impresses the guests.
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  • michellem 16 years ago
    Im going to try this one when I have plenty of time to play in the kitchen. What a wonderful post ...thank you!! M
    Was this review helpful? Yes Flag

The Cook

notyourmomma South St. Petersburg, FL

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