With the sun disappearing below the horizon at about 5:30pm these days, I’m finding it rather difficult to blog about anything interesting we might be having for dinner… plus weekends are now beginning to fill up with children’s sporting activities, so any opportunity for a savoury dish photo shoot at lunchtime is looking rather slim too.
I guess what I’m trying to say here (really quite thinly veiled with the above excuses)… is that yet another sweet recipe is being shared with you today. My guilty conscience in the unbalanced nature of Sweet Vs Savoury on my blog, should be sending me in a mad panic to the crisper drawer of my fridge… rifling through the beans and broccoli and spuds… in an attempt to find new and creative ways of doing them justice. But honestly, I’d far rather be nibbling on a slice of this Grasmere Gingerbread!
Hailing from the Lake District of England, Grasmere Gingerbread more closely resembles a slightly chewy shortbread than the moist cake most would associate with gingerbread. This particular recipe was one that I stumbled across in one of the River Cottage Handbooks (No.8 to be precise, which is all about cakes) written by Pam Corbin. It’s more gingery than most, with the addition of glacé ginger and has the unexpected (and I’m assuming quite untraditional) zing of lime zest and juice which in fact creates a wonderful balance of flavours.
Pre-heat the oven to 180°C. Grease and line a 20x25cm shallow baking tin with baking/parchment paper. Sift the flour, ground ginger and baking powder into a large mixing bowl. Add the oatmeal and sugar and stir to combine. Melt the butter over a gentle heat in a small saucepan. Once it has completely melted, pour it into the dry ingredients, along with the glacé (or fresh) ginger and the lime zest and juice. Stir with a wooden spoon until well combined. Press the mixture evenly into the baking tin and sprinkle the flaked almonds over the top. Bake in the pre-heated oven for about 30 minutes, until lightly brown. Immediately mark into squares or fingers after removing from the oven, then allow to cool completely in the tin. Once cold, the gingerbread can be kept (wrapped in greaseproof paper) in an airtight container for up to 2 weeks.
River Cottage Grasmere Gingerbread