Dutch Ginger Cake - cooking recipe

Ingredients

1 3/4 c. flour
1/4 tsp. salt
6 oz. butter or substitute
4 oz. preserved ginger, chopped
1 egg, beaten
1 c. sugar
2 oz. whole, blanched almonds

Preparation

Sift flour and salt together.
Add sugar and chopped ginger. Melt butter and allow to cool slightly.
Mix egg into butter, reserving 1 teaspoon of egg for glazing.
Add butter to flour and mix well.
Press mixture into a greased 8-inch sandwich tin (round).
Brush top with reserved egg.
Arrange almonds decoratively on top.
Bake in moderate oven (350\u00b0) for 45 minutes or until cake is golden and firm to touch.
Allow to cool in tin; turn out and cut into wedges and serve.