I have been looking for a recipe that includes walnuts and ginger for the longest time, well ever since one of my most loyal and devoted readers told me how good the flavour combo was. At Christmas time when walnuts are around she gets a big bag full and some crystallised ginger and eats the two together. She suggested I should use them together in a recipe, so G this one is for you!!!
I was at the Auckland Airport, having been told my plane was to be over 3 hours late!!! So I was at the airport for nearly 6 hours waiting. My brother and sister in law hung out with me for as long as they could and then had to go to put the little one to bed. So to kill some time I went to look at the magazine racks, and I stumbled upon a New Zealand Magazine, Taste, that had this next little recipe in it. The recipe in fact comes from Elizabeth Messenger who was a 1950's cooking icon. I snapped the magazine up and settled myself into a corner with a coffee and was transfixed with this magazine until my plane arrive. If you can get your hands on Taste I would highly recommended it. I have even written to them to ask if I can get it anywhere in Oz. Oh by the way the flavour combo is fantastic.
Ginger and Walnut Slice
100g brown sugar
2 egg yolks
1 teaspoon baking powder
3 teaspoons ground ginger
2 tablespoons of water (optional)
50g walnuts (chopped)
2 egg whites
100g brown sugar
70g crystallised ginger (chopped)
Preheat the oven to 150C
Cream the butter and sugar until light and fluffy, add the yolks one at a time beating after each addition. Sift the flour, baking powder and ginger into the bowl, and stir to combine. If the mixture is to dry and doesn't come together to form a dough, add the water, and form a dough. Press the mixture into a lined 30x20cm tin and sprinkle the walnut over the top.
To make the topping, place the egg whites in a bowl and whisk with and electric beater until soft peaks form. Slowly add the brown sugar while still whisking, whisk until the mixture is glossy. Fold in the ginger and smooth over the top of the base. Place in the oven and bake for 30 minutes or until cooked, serve with a fresh pot of tea.