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Ginger & Walnut Slice

May 6, 2013 by Sophia 28 Comments

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.
Enjoy xxx
Sophia

 
Ginger and Walnut Slice
 
100g butter
100g brown sugar
2 egg yolks
170g flour
1 teaspoon baking powder
3 teaspoons ground ginger
2 tablespoons of water (optional)
 
Meringue Topping
 
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.

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Reader Interactions

Comments

  1. Anonymous says

    May 6, 2013 at 3:01 am

    looks divine

    Reply
  2. Sophia Purvis says

    May 6, 2013 at 3:33 am

    Thank you! It tastes Divine too.

    Reply
  3. Olga P says

    May 6, 2013 at 4:15 am

    It must be delicious! That topping sounds great!

    Reply
    • Sophia Purvis says

      May 6, 2013 at 10:46 am

      Thanks Olga!

      Reply
  4. Emily Dickson says

    May 6, 2013 at 8:01 am

    ooh these look REALLY good, I’d never thought of putting walnuts and ginger together but I love crystalized ginger and the meringue topping looks veeery tasty 😀
    from Emily x

    Reply
  5. Sophia Purvis says

    May 6, 2013 at 10:47 am

    Thanks Emily, yeah you should try it.

    Reply
  6. Mr. & Mrs. P says

    May 6, 2013 at 4:10 pm

    LOVE LOVE LOVE!!!!!! Bet the ginger gives a little warm spicy flavor!!!

    Reply
    • Sophia Purvis says

      May 7, 2013 at 12:25 am

      Yes it does indeed, thats a great way to describe it.

      Reply
  7. Rosie @ Blueberry Kitchen says

    May 6, 2013 at 11:25 pm

    These look incredible, I really love your photos! Love the sound of the ginger-walnut combination too!

    Reply
    • Sophia Purvis says

      May 7, 2013 at 12:26 am

      Thank you, its worth a try

      Reply
  8. Marissa | Pinch and Swirl says

    May 6, 2013 at 11:29 pm

    The texture of those brownies…oh my. Bookmarked to try!

    Reply
    • Sophia Purvis says

      May 7, 2013 at 12:27 am

      Let me know if you do try them

      Reply
  9. Lindsey @ American Heritage Cooking says

    May 7, 2013 at 3:37 pm

    What a genius combination! I think this is just the treat to send my Mom for Mother’s Day. She is obsessed with ginger!

    p.s. your photos are Heaven!

    Reply
    • Sophia Purvis says

      May 8, 2013 at 6:19 am

      Thats a great idea, I’m sure she would love them.

      Reply
  10. Monica Cheng says

    May 8, 2013 at 5:29 am

    Hi Sophia! I’ve never thought of this combination either! Walnuts and ginger…that actually sounds really delicious, and your beautiful photos certainly point to that as well! Love it! (:

    Reply
    • Sophia Purvis says

      May 8, 2013 at 6:21 am

      Thanks Monica, you should try the combination its a winning one, I’ll certainly try it in my baking more.

      Reply
  11. Anonymous says

    May 9, 2013 at 11:00 am

    Hi Sophia

    OMG so wished to have been at the recipe test for this one! Sounds like you got the combo just right, I will have to make this slice for xmas if not before.

    Photography wise as always you have managed to put us in the picture, I can almost smell and taste the slice from here.

    Always G

    Reply
    • Sophia Purvis says

      May 10, 2013 at 8:54 am

      Thanks G, hope your keeping well. Yes you should have been here for a taste don’t worry I eat enough for the both of us.
      Soph xx

      Reply
  12. Becca Entenberg says

    May 14, 2013 at 4:19 pm

    Hi! Looks delicious! I’m a little confused, though. What do you with the walnuts in the meringue topping? I didn’t see directions for what to do with them

    Reply
    • Sophia Purvis says

      May 20, 2013 at 1:12 am

      Hi Becca,

      Thanks for stopping by. The walnuts were added just after I added the dough to the pan, which maybe why you missed them. If you sprinkle them over the dough then add the meringue. Hope that helps.
      Soph

      Reply
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Sophia Purvis is an award winning author for her first ever book, A Piece of Cake. The Book has won the best Pastry book in New Zealand and now she’s been awarded the ultimate accolade – named The Third Best Pastry Cookbook in the World at the Gourmand World Cookbook Awards where over 205 Countries compete. The Gourmand World Cookbook awards are considered the ‘Oscars of the Cookbook World’. It is a huge achievement for Sophia, who not only wrote the recipes, styled and photographed the entire book but also designed the layout and has now take on sole distribution of the book in Australia. You can get your copy of the book right here.

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