1¾ cups flour
½ teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon cinnamon
50g butter
½ cup brown sugar
½ cup treacle
1 egg
Sift flour, baking soda, ginger and cinnamon into a bowl. oelt butter, brown sugar and treacle in a saucepan. Cool and beat in egg. Add sifted dry ingredients and combine with egg mixture. Cool. Refrigerate mixture for 30 minutes. Press over the base and sides of a baking paper base-lined 34 x 11cm fluted pie tin. Crumble over orange marzipan. Bake at 180 degrees C for 30 minutes. Cool. To serve, cut into pieces and serve with pears and drizzle over syrup.
orange oarzipan
125g ground almonds
1 cup icing sugar
½ cup caster sugar
1 egg yolk
1 tablespoon grated orange rind
2 tablespoons orange juice
Combine almonds, icing sugar, caster sugar, egg yolk, orange rind and juice until a crumble consistency.
Glazed Pears
1 cup dried pears
1 cup orange juice
½ cup water
2 tablespoons sugar
Cook pears, orange juice, water and sugar in a saucepan over a medium heat for 15 minutes. Remove pears with a slotted spoon and cook remaining juice until reduced by half.