Forum Thermomix

Thermomix Recipes for TM5 and TM31 => Cakes => Topic started by: Thermoconvert on November 23, 2009, 03:55:30 am

Title: GINGER AND PECAN SLICE
Post by: Thermoconvert on November 23, 2009, 03:55:30 am

GINGER AND PECAN SLICE

Ingredients
250g butter (or margarine)
210g sugar
1 teaspoon ginger powder
1 packet of pecans (approximately 110g)
1 packet of glazed ginger (approximately 200g)
290g self-raising flour

Method
Pulse glazed ginger and pecans 4-5 times on turbo.  Remove from bowl and place aside.
Melt butter on 100c for 2½ minutes speed 1.
Add all other ingredients and mix on reverse, speed 2 for 1 minute.
Press into greased or lined tray and bake in moderate oven for 20-25 minutes (until golden in colour).

General Tips
This slice is easier to cut once cooled (or even the next day) with a very sharp knife.

members' comments

JD - I used glace ginger from Charlesworth nuts.  It is delicious, almost fudge like (is this how is should be TC?) I cooked it for 25 minutes

thermoconvert - It is definitely a soft slice, I am not sure how I would describe it but it can be crumbly if cut too early.

JD - Soft slice, yes that describes it well.  Mine was cold before I cut it and it didn't crumble at all.  Perfect.

Title: Re: GINGER AND PECAN SLICE
Post by: judydawn on November 23, 2009, 04:03:23 am

My Mum is going to love this one TC - oh what a cooking day I am going to have on Wednesday.  Out tomorrow to get lots of ingredients and then into the kitchen.  Can't get away from the computer today with all these recipes that keep popping out from you  :-* :-*

Title: Re: GINGER AND PECAN SLICE
Post by: Thermomixer on November 23, 2009, 08:34:52 am

Thanks again TC - reminds me of an old WW (?) recipe with a lemon icing (?) Yummo

With the recipe - may pay to insert glacé in front of the ginger and pecans getting pulsed (think that's right? - just add the powdered ginger later?)

Title: Re: GINGER AND PECAN SLICE
Post by: cookie1 on November 23, 2009, 08:46:56 am

Lovely again TC. My type of cook, all the yummy stuff.

Title: Re: GINGER AND PECAN SLICE
Post by: bron on November 23, 2009, 05:45:28 pm

Sounds delicious, but what is glaze ginger?

Title: Re: GINGER AND PECAN SLICE
Post by: Thermoconvert on November 23, 2009, 10:11:07 pm

In Australia glazed ginger in a crystalised ginger.  It is covered in sugar.

Title: Re: GINGER AND PECAN SLICE
Post by: Thermomixer on November 23, 2009, 11:06:25 pm

Check out http://www.buderimginger.com/consumer/crystalised_dried_fruit.asp (http://www.buderimginger.com/consumer/crystalised_dried_fruit.asp) and http://www.organicroad.com.au/media/images/content/detail/ginger-id258.jpg (http://www.organicroad.com.au/media/images/content/detail/ginger-id258.jpg)

It is yummy.  Slightly hot when you chew into it.

Title: Re: GINGER AND PECAN SLICE
Post by: bron on November 24, 2009, 07:42:29 pm

Thanks Thermomixer, although don't think I have ever seen it here. We seem to have a cocktail mix of all dried crystallised fruit, maybe I could give that a go?

Title: Re: GINGER AND PECAN SLICE
Post by: judydawn on November 24, 2009, 11:43:50 pm

I made this for Mum last night and I used glace ginger from Charlesworth nuts.  It is delicious, almost fudge like (is this how is should be TC?) I cooked it for 25 minutes.

Title: Re: GINGER AND PECAN SLICE
Post by: Thermoconvert on November 25, 2009, 11:17:00 pm

It is definitely a soft slice, I am not sure how I would describe it:)  But it can be crumbly if cut too early.

Title: Re: GINGER AND PECAN SLICE
Post by: judydawn on November 25, 2009, 11:51:37 pm

Soft slice, yes that describes it well.  Mine was cold before I cut it and it didn't crumble at all.  Perfect.

Title: Re: GINGER AND PECAN SLICE
Post by: Thermomixer on November 26, 2009, 12:03:37 am

Quote from: bron on November 24, 2009, 07:42:29 pm

Thanks Thermomixer, although don't think I have ever seen it here. We seem to have a cocktail mix of all dried crystallised fruit, maybe I could give that a go?

I'd give it a go and maybe add some more ginger powder, or if you can get it then about 2 cm of fresh ginger minced before putting the butter in.