Kake Lover
Veteran
I only have my photocopy of this recipe but I have made these squares many times and they really do look like this picture.
I use a square tin 20 x 20 cm / 8 x 8 inch which makes 16 pieces but you could use a 20 x 30 cm tin / 8 x 12 inch and cut into 15 slices.
Ingredients
125g / 4½oz /1cup plain flour
½tsp bicarbonate of soda
1tsp ground ginger
¼tsp mixed spice
¼tsp salt
2 eggs, at room temperature
140g / 5oz / ¾cup soft brown sugar
175g / 4½oz unsalted butter, melted
55g / 2oz / ¼cup chopped crystalised ginger
50g / 1¾oz / ⅓cup sesame seeds, toasted (dry fry in a non-stick pan for a few minutes, keep them moving so they don't burn.)
Method
Grease and line the tin with baking paper.
Preheat oven 180°C / 350°F /Gas Mark 4
Sift the flour, bicarb, ginger, mixed spice and salt together.
Beat the eggs and sugar in a large bowl until thick and creamy. ( 2 minutes if using electric whisk or mixer)
Gently mix in the melted butter and carefully fold in the flour mixture until all incorporated.
Add the crystallised ginger and half the sesame seeds and mix very gently.
Pour the cake mixture into the tin and level, then sprinkle the rest of the sesame seeds evenly.
Bake for 20 minutes or until firm to the touch and slightly darker.Cool in the tin for 10 minutes and lift out onto a wire rack.
When completly cool cut into 16 squares or 15 slices depending on the shape of the tin.
Not dry at all.