Ginger Berry Nutty Crisp

Ginger, Berry, Nutty Crisp | Selma's TableI rather love September – not only because my favourite (!) son was born towards the latter end of the month but also because it’s full of new beginnings. A new school year begins with high hopes and  all the paraphernalia that goes with it – uniform, school shoes, pens and pencils, geometry sets, books, teachers and classmates. Only this year, as Jake enters what is known as Sixth Form (the last two years of school before University) there is no “uniform” other than the Sixth Form tie. All the boys must wear a suit (navy, charcoal or black), a white shirt and black shoes. He does go off to school looking terribly smart!

Ginger, Berry, Nutty Crisp | Selma's TableMeaning to make a crumble to showcase a pretty bowl (I know, how shallow am I?), I bought some lovely blackberries and raspberries from the market. But making a crumble seemed akin to admitting that the summer was over – which I am not quite ready to do! The weather has been warm in that September sort of way and the trees seem determined to hang onto their verdant hues though there are a few on the turn too.

Ginger, Berry, Nutty Crisp | Selma's TableIt didn’t seem right somehow to be making a winteresque pudding so I adapted the Peach and Amaretti Crisp I made last week to make a Ginger Berry Nutty Crisp. I used a spicy biscuit called Speculoo, added some ground ginger and walnuts to the base and topping and included that gorgeous Japanese citrus flavour called Yuzu in the icing. I used a golden icing sugar which is unrefined – it gives the icing a gorgeous caramel colour and flavour too. Any spicy biscuit will do – by spicy I mean with ginger or cinnamon – not chilli!! And if you can’t get ahold of Yuzu seasoning (please do look out for it – it is amazing in dips and with fish as well as cocktails) then use a couple of teaspoons of lemon juice along with some zest.

Ginger, Berry, Nutty Crisp | Selma's TableA quick word on preparing pans for baking. I don’t think that enough emphasis is placed on it but it is essential to do this well so that your delicious and lovingly prepared bakes are easy to turn out and present. If you bake frequently, it is completely worth buying pre-cut circles, strips and rolls of baking paper. In the UK, Lakeland and John Lewis are great resources as are eBay and Amazon. It’s not necessary to grease and paper the tins but do use a few dabs of butter so that the paper sticks to the tin and doesn’t move about.

How to line a baking tinAnd how to easily paper a square or rectangular tin? You can either cut out two long strips that are as wide as the tin so that they cover the base as well as the sides or you can do what I do which is to turn the tin over then drape and cut off enough paper to fit over it. Make a neat pleat at the corners- as if gift wrapping then turn the tin over and the paper should slip straight in. For a circular tin, cut out a strip which is a little longer than the length of the circumference. Then make a narrow fold along the length of it and snip along it at an angle. Dab a little butter along the sides of the tin and place the strip along it with the snipped section flat against the base of the pan. Place a circle of paper on the base on top of the snipped section and you are good to go.  I have lots of tips that you might find interesting on my TIps and Tricks page. If you go over and take a look, do leave your best tips in the comments box. I will include them with a credit to you.

Ginger, Berry, Nutty Crisp | Selma's TableI’m taking my Ginger Berry Nutty Crisp along to Angie of the Novice Gardener’s Fiesta Friday #32 – the weekly virtual get-together where we share fabulous stories and recipes from all over the world. Please do join in by seeing what is on offer or sharing a post. This week (as well as last week) Hilda from Along the Grapevine is helping Angie as a co-host. Hilda lives on a rather idyllic 7 acre property in Ontario, where she shares her stories and recipes of all the things she grows and forages on her land – this week it’s her incredible tomatoes – sigh! And Angie has brought a delicious Chilli con Carne – one of my favourite dishes! A huge thanks to both Angie and Hilda for hosting!!

Ginger, Berry, Nutty Crisp | Selma's TableClick on the Fiesta Friday badge below to join the party – you can submit a post (be sure to include a link to Angie and Hilda’s FF#32 posts – it’s only polite and also ensures that you can be considered for a feature next week!)  or just take a look at others are up to!


Ginger Berry Nutty Crisp

  • Servings: 16 pieces
  • Difficulty: Easy
  • Print


For the base and topping:

  • 80 g Speculoo biscuits (a spicy biscuit)
  • 20 g walnuts
  • 190 g plain/AP flour
  • 50 g oats
  • 20 g ground almonds/almond meal/almond flour
  • 1 tsp ground ginger
  • 150 g cold, unsalted butter, cubed
  • 50 g chopped walnuts – reserve for the topping

For the filling:

  • 275 – 300 g mixed soft berries I used raspberries and blackberries
  • 1 large egg
  • 100 g light brown sugar
  • 1 Tbsp ground almonds/almond meal

For the glaze:

  • ½ c golden icing/super fine sugar
  • 2 Tbsp crème fraîche
  • 2 tsp Yuzu Citrus Seasoning


  1. Pre-heat oven to 180 C/350 F
  2. Line a 9 inch square tin with greaseproof paper so that the base and sides are covered – use a few dabs of butter to get the paper to stick to the pan.
  3. While the oven is heating up, place the 20 g of walnuts on a tray and toast for 5 – 8 minutes. Cool, then place in a food processor and pulse until finely chopped. Don’t take it too far otherwise you will have a nut paste rather than a nut flour. Set aside.
  4. Place the Speculoo biscuits in a food processor and blitz to fine crumbs.
  5. Add the flour, oats, ground almonds, the ground walnuts and ginger and pulse a couple of times to combine.
  6. Add the cold butter and pulse until the mixture looks like coarse, damp sand.
  7. Set aside 1 cup of this mixture for the topping and tip the rest into the prepared tin. Pat it level – don’t press down too hard or it will be tough – then bake for 15 minutes.
  8. While the base is baking, get the filling ready; sort through the fruit and discard any mouldy ones.
  9. Using an electric mixer and a medium sized bowl, whisk the egg and sugar until coffee coloured and creamy – about 2 minutes. Then add the almond meal and salt and whisk again. Fold in the berries.
  10. After the base has been in the oven for 15 minutes, remove it and top with the filling – covering the hot base as evenly as you can with the fruit.
  11. Sprinkle over the chopped walnuts and the reserved topping.
  12. Bake for 30-35 minutes until golden brown.
  13. Cool in the tin for 10 minutes, then using the lining paper as handles, lift out and place on a wire rack to cool completely before glazing.
  14. Combine glaze ingredients together until smooth and drizzle over the top.

Stores brilliantly, covered in the fridge for 4-5 days.

© Selma Jeevanjee and Selma’s Table, 2013, 2014. Unauthorised use and/or duplication of this material, including photographs without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Selma Jeevanjee and Selma’s Table with appropriate and specific direction to the original content.


Iced Lemon Squares

iced_lemon_squaresCan we talk about Facebook for a moment?  Do you think it’s Lucifer’s own handiwork or do you embrace  it with open arms? I have a friend who doesn’t go near it or Twitter because she doesn’t want to have her identity accessible or stolen or to have to read inane tweets like “Ima in the shops innit” and the like! Personally, I find Facebook invaluable for keeping up with my large and far flung family, though ironically, not my brother who is social media averse and prefers to communicate by rather more conventional means, such as the telephone. Facebook has allowed me to connect (awful, awful word, only marginally better than ‘reach out’…) with aunts, uncles, distant and not so distant cousins, nieces and nephews and watch as they grow up, get married, have children and continue that wonderful circle that is life. I have been able to stay in touch with friends who have moved away, colleagues who have moved on and teachers and parents from prep school, long after our children have  moved on to their separate senior schools. You know, the sort of people with whom it was once so easy to loose touch. I cheer along as milestones are reached, champion business endeavours and comment on birthday, wedding and holiday pictures. I have found and been found by old school friends, discovered by one of my mother’s best friends from our Kenya days and  stumbled upon family members that I would never have known otherwise. It is important not to post personal details like the year of birth, to remove geo tagging from home photos and to keep an eye on the privacy settings but in general, Facebook really works for me.

When I started this blog, I set up a Facebook ‘Page’ for it (you have ‘liked’ it, haven’t you?) and have been overwhelmed at the support. Posts have been shared, photos commented on and best of all, recipes have been made and photos posted on the timeline. Last week, my niece who lives in Toronto, messaged  me (on Facebook!) to say that she had a couple of days in London and wondered if we could meet up. It turns out that we last saw each other about 25 years ago, when she and her brother were just young ‘uns. I took them strawberry picking at Garson’s Farm in Esher and we made strawberry ice-cream when we got back. She is as sweet and gorgeous now as she was then and it was an absolute delight to spend time with her and her lovely friend. She says that she doesn’t cook very much but has made my Couscous Stuffed Red Peppers and sent me a photo. Now, of course, none of this would have happened without Facebook…

I knew I wanted to take her a little treat, something that would be light, easy to carry and easy to eat and I remembered these Iced Lemon Squares. The original recipe compares them to brownies (and called them ‘lemonies’) but I never saw the correlation. It is a slender bake – more of a bar than a cake but is dense with a lot of lemon flavour.  I have added ground almonds and tweaked the measurements a little too.

I am taking these over to Angie at The Novice Gardener‘s Fiesta Friday as the party is still going strong and I think that those die-hard revellers may just need a little hit of sugar to keep them going!

Click on the link to be taken to Angie’s blog The Novice Gardener and join the party! Mix and mingle with the the guests – who knows who you might meet!

If you blog and would like to join the party, here are the guidelines


Mix the dry ingredients, then beat in the butter which should be really soft. Nuking it for 15 or 20 seconds may help things along and don’t worry if some melts completely. At this stage the batter will be lumpy. Then, in a separate bowl,  (and without cleaning the beaters), give the eggs and lemon juice a bit of a whisking. Pour this onto the lumpen flour mix, beat and watch it transform into a smooth, creamy batter. Pour it into the prepared tin, spread it out  and bake for 25 minutes. It will be lightly golden rather than deeply tan.


Let it cool in the tin for 10 minutes then, using the lining paper as handles, lift carefully and place onto a wire rack to cool. If you don’t have paper, make sure to butter the tin very well and also flour it, then when the cake is ready, run a knife round the sides, shake it a few times and flip it out onto a plate then back onto a rack to finish cooling.


While the bake is cooling, make the icing. First, zest the second lemon and set this aside. Then sift the icing to get rid of any lumps. I have. in the past, tried to skip this step because the ‘dust’ that this process generates really gets my OCD to go into overdrive but this results in bumpy icing so what I do instead is put the icing sugar in a sieve, sit it on top of a bowl and use a spoon to stir and push it through – this really keeps the mess down to a minimum. Add the lemon juice and vanilla extract to the sifted icing sugar and whisk away until all the icing sugar has been absorbed. Keep going – it will happen! If the paste is too thick, add a teaspoonful of milk to loosen it. It should be thick but spreadable. Scrape it onto the middle of the bake and spread it out evenly. Scatter over the lemon zest and leave the icing to set before slicing.



To slice, cut the bake in half then slice each half in half so that you have 4 long slices. Spin the bake a quarter turn and do the same again.




Iced Lemon Squares

  • Servings: 16 squares
  • Difficulty: easy
  • Print

Adapted from Rita’s Recipes


  • 125g plain/AP flour
  • 60g almond meal/flour/ground
  • 170g caster sugar
  • ¼ tsp salt
  • 115g unsalted butter, softened
  • 2 large eggs
  • finely grated zest of one lemon
  • 2 Tbsp lemon juice


  • 70g icing sugar
  • 1 Tbsp lemon juice
  • 1-2 tsp of milk if necessary
  • ½ tsp of vanilla extract
  • zest from 1 lemon


  1.  Preheat the oven to 180C/350F.
  2. Line an 8 inch square tin (mine is a 9 inch) with non-stick foil or grease proof paper. See my Tip and Tricks page, tip no 18 for an easy way to do this.
  3. Zest the lemon then juice it, keeping both separate and set aside.
  4. Hand whisk the flour, almond meal, sugar and salt to blend.
  5. Beat in the butter using an electric mixer until the butter has been incorporated – it will be quite lumpy.
  6. Whisk the eggs and the lemon juice for about 30 seconds.
  7. Pour it onto the flour mix together with the lemon zest. Beat until creamy – about 30 seconds to 1 minute. I always try to handle the batter as little as possible so as not to overwork the gluten which can result in a tough crumb.
  8. Scrape into the tin and spread out evenly using a spatula. It will seem like there isn’t enough batter but  don’t worry, there is.
  9. Bake for 25 minutes – it will have coloured a little on top. Place the tin on a wire rack for 10/15 minutes to cool, then using the foil or paper as handles, carefully lift out the cake , place on the rack and peel back the paper from the sides. Let the cake cool completely before icing.

To make the icing:

  1. Zest another lemon and set aside.
  2. Sift the icing sugar into a small bowl to get rid of any  lumps.
  3. Whisk in the lemon juice and vanilla extract and keep whisking until it has all been absorbed.
  4. If resulting paste is too thick, add a tsp of milk and whisk in. The icing should be thick enough stay put yet spreadable.
  5. Pour onto the middle of the cake and spread it out as evenly as possible.
  6. Sprinkle over the zest and leave to set for at least 10 minutes before slicing.

I find that the best way to slice these sort of bakes is as follows:

  1. Using a long sharp knife slice the bake in half.
  2. Then  slice each half into two equal slices so you now have 4 long equal slices.
  3. Spin the paper a quarter turn and do the same again – slice in half and each half in two.  You should have 16 fairly equal squares.

You can substitute oranges or limes for the lemons. You can double up the recipe to make in a larger pan.

© Selma Jeevanjee and Selma’s Table, 2013. Unauthorised use and/or duplication of this material, including photographs without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Selma Jeevanjee and Selma’s Table with appropriate and specific direction to the original content.