Ginger cashew bars (Dan Lepard)

For the base
75g unsalted butter, softened, plus more for the tin
75g caster sugar
1 medium egg
100g toasted cashews, chopped
1 tsp vanilla extract
125g plain flour
½ tsp baking powder

For the ginger layer
175g unsalted butter, softened
200g dark muscovado sugar
2 tsp tamarind extract
2 medium eggs
200g chopped glace ginger
2 tsp ground ginger
1 tsp cocoa
150g plain flour
½ tsp baking powder
Desiccated coconut to finish

1 Grease a 23cm-square tin, ideally with a removable base. To make the base, beat the butter and sugar until combined, then beat in the egg. Stir in the cashews, add the vanilla, flour and baking powder and mix well. Spread this over the base on the tin.

2 In the same bowl, make the ginger layer. Beat the butter and sugar until smooth, then beat in the tamarind and eggs. Stir in the gingers and cocoa, then add the flour and baking powder. Spread over the base, sprinkle with coconut and bake at 180C/160C fan/350F/gas mark 4 for about 40 minutes.

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