Ask a Chef reveals the secrets of those superb dishes you ate in cafes and restaurants and wanted to try yourself.
Base
1¼ cups soft brown sugar
250g non-dairy spread (they use Olivani)
1 banana, mashed
1 heaped cup toasted sliced almonds
2¼ cups rice flour
¾ tsp gluten-free baking powder
2¼ tsp ground ginger
Topping
100g non-dairy spread (they use Olivani)
200g golden syrup
4 cups icing sugar
¾ cup mixed peel
4 tsp ground ginger
1 Tbsp freshly grated ginger
1 cup chopped pistachios
Method
Preheat oven to 170degC. Grease and line a slice tin.
Base: Cream softened spread and brown sugar.
Add banana and mix well. Mix in the other ingredients and press into prepared tin.
Bake for 20 minutes then allow to cool.
Topping: Melt spread and golden syrup together.
Add all the other ingredients except pistachios and mix until smooth. Pour over the base.
Press chopped pistachios into the top and allow to set, preferably overnight, before cutting.
This recipe comes from Delicacy Cafe in Maori Hill, Dunedin.
Requested by Sue Griffiths, of Dunedin.
*Gluten free and vegan
• If you have enjoyed a dish in an Otago cafe or restaurant and would like the recipe, write to Ask a Chef, Features, Otago Daily Times, PO Box 181, Dunedin, fax 474-7422, or email odt.features@odt.co.nz, including your name, address and a daytime telephone number, and we will request it.
