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 & Walnut Slice
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!!!
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.
Anonymous says
looks divine
Sophia Purvis says
Thank you! It tastes Divine too.
Olga P says
It must be delicious! That topping sounds great!
Sophia Purvis says
Thanks Olga!
Emily Dickson says
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
Sophia Purvis says
Thanks Emily, yeah you should try it.
Mr. & Mrs. P says
LOVE LOVE LOVE!!!!!! Bet the ginger gives a little warm spicy flavor!!!
Sophia Purvis says
Yes it does indeed, thats a great way to describe it.
Rosie @ Blueberry Kitchen says
These look incredible, I really love your photos! Love the sound of the ginger-walnut combination too!
Sophia Purvis says
Thank you, its worth a try
Marissa | Pinch and Swirl says
The texture of those brownies…oh my. Bookmarked to try!
Sophia Purvis says
Let me know if you do try them
Lindsey @ American Heritage Cooking says
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!
Sophia Purvis says
Thats a great idea, I’m sure she would love them.
Monica Cheng says
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! (:
Sophia Purvis says
Thanks Monica, you should try the combination its a winning one, I’ll certainly try it in my baking more.
Anonymous says
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
Sophia Purvis says
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
Becca Entenberg says
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
Sophia Purvis says
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
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