Gin­ger­bread house cake

Irish Daily Mail - YOU - - FOOD FESTIVE BAKES -


125g un­salted but­ter, chopped

175g golden syrup

175g honey

175g brown su­gar

310ml milk

250g plain flour

2½ tsp bak­ing pow­der

2 tsp ground ginger

1 tsp mixed spice

¼ tsp ground nut­meg

1 medium egg


440g caster su­gar

80ml wa­ter

½ tsp cream of tar­tar

150ml egg whites (ap­prox­i­mately

4 medium eggs) gin­ger­bread houses (see Cook­ies on Top, right), for dec­o­rat­ing ic­ing su­gar, for dust­ing

★ Pre­heat oven to 180C/gas 4. Place the but­ter, golden syrup, honey, su­gar and milk in a medium saucepan over a medium heat and stir un­til the su­gar is dis­solved. Re­move from heat and cool to room tem­per­a­ture. Place the flour, bak­ing pow­der, ginger, mixed spice and nut­meg in a food pro­ces­sor and pulse un­til com­bined. With the mo­tor run­ning, pour the but­ter mix­ture into the pro­ces­sor and process un­til just com­bined. Add the egg and process for 1 minute or un­til well com­bined. Pour the mix­ture into a lightly greased 22cm cake tin lined with non­stick bak­ing pa­per. Cook for 55-60 min­utes or un­til cooked when tested with a skewer. Al­low to cool in the tin for 10 min­utes, be­fore turn­ing out on to a wire rack to cool com­pletely.

★ To make the meringue ic­ing, place 220g of the caster su­gar, the wa­ter and cream of tar­tar in a small saucepan over high heat. Bring to the boil, re­duce to medium and cook for 4 min­utes or un­til re­duced slightly. While the su­gar syrup is cook­ing, place the egg whites in the bowl of an elec­tric mixer and whisk to soft peaks. Grad­u­ally add the re­main­ing su­gar, 1 ta­ble­spoon at a time, un­til stiff peaks form. With the mo­tor run­ning, add the su­gar syrup in a thin steady stream. Whisk for a fur­ther 6-8 min­utes or un­til the meringue is thick and glossy. Place the cake on a stand. Spoon the meringue on top and use a small pal­ette knife to spread the ic­ing. Place the gin­ger­bread houses on top and dust with ic­ing su­gar to serve.

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