Going to see Mughal-e-Azam. We're talking classic Bollywood here, a 3-hour epic, so I come prepared.

Pimp my Dutch ginger slices

It's Indian Film weekend here, and being a great fan of old Bollywood music, I'm pleased as punch that I have tickets for "Mughal-e-Azam" in Amsterdam tomorrow! So I've made a variant on the homey Dutch ginger slices - I added orange marmalade and almonds to turn it into an (improvised) Indian-style sweet - to take with us for stylish treats during this classic three hour epic movie.

Just put it together

Put the flour, ground almonds, sugar and chopped baking ginger (I used the sticky kind that comes in a jar, on syrup, but dried candied ginger will work too) in a mixing bowl. Add the egg white. Add the butter, cut in smaller bits. Work this into a dough: first using a knife and fork to crumble, then your hands to lightly knead it. Divide in two, and spread it out in two well-buttered tins.
Flatten the top with a spoon. Use the spoon to spread orange marmalade in a shiny glaze on top. Scatter the rest of the almonds over it. Using your fingers, press the almonds slightly into the glaze.

Baking the cake

Bake in a pre-heated oven, 220°C, for about 20 minutes. Turn the oven off, but leave the tins in the oven to cool for about 20 minutes more, then remove and leave them to cool on a wire rack. When they're still warm (but not too soon), give the bottom scraper a twirl so the cake will not stick to the tin. Remove from the tin and cut into bitesize bits after about an hour or so.
The slices should have a lovely shiny crust to bite in, but a sweet tender buttery inside, with a good pronounced ginger flavor.