GINGER KISS SLICE
LYNN’S GINGER KISS SLICEA lovely twist on a kiwi favourite. Lynn Colbert created this light and sweetly spiced ginger kiss slice. Lynn also makes this slice with a lime and cream cheese filling which is equally as delicious.
Serves 10 to 12
1 cup (150g) PLAIN FLOUR
½ cup (80g) SELF-RAISING FLOUR
¾ tsp BAKING SODA
2 tsp GROUND GINGER
½ tsp GROUND CARDAMOM
(or seeds of 6 pods, crushed)
½ cup (80g) soft BROWN SUGAR
100g UNSALTED BUTTER
¾ cup (260g) GOLDEN SYRUP
+ extra for drizzling
1 tbsp ORANGE ZEST
4cm piece of FRESH GINGER
¾ cup (180ml) MILK
300ml FRESH CREAM
1 tsp ORANGE ZEST
¼ tsp GROUND CARDAMOM
(or seeds of 3 pods, crushed)
¼ cup (40g) ICING SUGAR
+ extra for dusting
Preheat oven to 180°C to fan bake.
Grease and line two 20 x 30cm slice tins with baking paper. To prepare the sponge:
in a mixing bowl sift together the flours, soda and spices. Add the brown sugar and mix until well combined.
Place the butter, golden syrup and orange zest in a small saucepan. Place over a low heat and melt together, stirring until well combined.
Remove from the heat and set aside to cool a little. Grate the ginger and using your hand squeeze the juice of the grated ginger into the butter mixture - discard the flesh.
In a small bowl, lightly whisk the eggs and milk together. Make a well in the middle of the flour mixture. Pour the butter mixture, and then the egg mixture into the flour. Stir until just combined.
Divide the batter evenly between the two slice tins. Place in the oven to bake for 10 - 12 minutes, until the sponge is springy to the touch. Remove from the oven; allow to cool a little in the tin before turning out onto a wire rack. Cool the sponge cakes completely before filling. To prepare the cream filling:
place the cream in a metal mixing bowl. Using an electric handheld beater or whisk, beat the cream until it is just starting to thicken. Add the orange zest, cardamom and icing sugar, whip until the cream holds its shape. Note:
the cream filing can be refrigerated until you are ready to assemble and serve the slice. To serve:
place one of the sponge cakes onto a serving platter. Spread the cream filling evenly over the sponge. Place the second sponge cake on top. Dust with icing sugar and drizzle over a little golden syrup when serving.
Delivery Info For Catering
Our 'Delivery System' uses your post code to work out the cost of delivery.
The Rates & Zones Are:
Local Area - $15 - Grey Lynn & Ponsonby - Postcodes 1021, 1011
Zone 1 $25 The CBD - Postcode 1010 - due to the terrible traffic congestion in the CBD please be kind & patient with our drivers, we cannot control the traffic - it is in your best interest to select a delivery time that is at least 35 minutes earlier than when you are planning on serving the food & let us know if there is a loading bay or park we can use to unload the catering.
Zone 2 $25 - Postcodes 1022,1023,1024,1025,1026, 1050,1051,1052
Zone 3 $35 - Postcodes 0600, 0602, 0618, 0614, 0610, 0612, 1041, 1042, 1061, 1060, 1072, 1071, 2010, 2012, 2014, 0604, 0626, 0627, 0622, 0624, 0642, 0620, 0630, 0629, 0632, 0645, 0641
Please Note: these are the only areas we are delivering to at present. If you are further afield and your postcode is not listed, please give us a call and ask to speak to our Catering manager as we may be able to help by arranging a courier for you - 09 3606159
There is a minimum spend of $60 for any delivery.
If your address postcode doesn't match any of the above you will see an error message when you go to pay that will look like this....
To solve this issue ring us and let us know that you are not in our delivery zones and we will either offer to book you a driver/courier with the applicable charges. Or you can make an order from the 'Curbside Pickup Menu' instead and come collect your order from us.