The other day, I was sent a photo of a ginger, almond and lemon slice which my owner’s wife had seen at a cafe in the departure lounge of an Australian airport. I asked her if she had the recipe or the name of the cafe so that I could try to make the slice. She answered no to both. So, over the last couple of days, I have been trying to looked at various recipes to see whether I can come up with a similar slice. No recipe that I could find was the perfect combination of ginger, almond and lemon, so I decided to combine a couple of recipes (Scrummy Lane’s recipe for lemon Bakewell slices adapted from a BBC Good Food recipe and Lynwood & Co’s lemon curd recipe). My first attempt required some tweaking, but here is a recipe, which I feel provides a wonderful combination of ginger, almond lemon flavours.
Ginger crunch base:
- 250g packet of McVities Ginger Nut biscuits
- 1 tsp ground ginger
- 85g unsalted butter
- 3 eggs
- Zest and juice of 3 lemons
- 205g caster sugar
- 100g butter Frangipane
- 100g unsalted butter at room temperature
- 115g caster sugar
- Zest 2 lemons (keep juice to make lemon syrup)
- 2 large eggs
- 45g ground almonds
- 225g plain flour
- Enough lemon curd to generously cover the ginger nut base,
- 5 tbsp flaked almonds
- Juice 2 lemons and 100g icing sugar for lemon syrup
Ginger crunch base:
- Pre-heat the oven to 180C.
- Blend Ginger Nut biscuits in food processor. When finely blended, add the tsp ground ginger and unsalted butter and blend together.
- Press into the base of a line d 20 x 20cm baking tin to create an even layer.
- Bake the biscuit base for 10 minutes and then allow to cool.
- Heat lemon, sugar and butter over a bain-marie.
- Whisk the eggs and then add to the mixture.
- Cook until it thickens (coats the back of a wooden spoon). Allow to cool.
- Beat together the butter, sugar and lemon zest in the bowl of an electric mixer until creamy.
- Gradually add the eggs and the ground almonds.
- Stir in any remaining ground almonds and flour.
- Squeeze juice from two lemons into a small pan.
- Add icing sugar and heat over a medium heat until the icing sugar is melted and the mixture becomes syrupy.
- Spread the lemon curd over the ginger nut base. Try not to go too close to the edges to stop the lemon curd sticking to the baking paper.
- Top with the almond filling and smooth over with a spatula. Scatter the almond filling with flaked almonds .
- Bake for 20 minute at 180C until the top is lightly golden.
- When baked, prick the top of the cake all over with a cake tester or wooden toothpick and spoon syrup over the top of the cake, ensuring an even distribution of syrup. Allow the cake to cool. When cool, cut into 8-10 slices.