Ginger Spice Honey Cakes

My Weekly Special - - The Complete Guide To Honey -

In­gre­di­ents (Makes 14) 115g lightly salted but­ter or mar­garine

115g soft light brown sugar

115g clear honey

150ml whole milk

175g plain flour 1tsp bi­car­bon­ate of soda 1tbsp ground ginger ½tsp ground mixed spice 1 medium egg

175g vanilla frost­ing 325g golden marzi­pan Black food colour gel A few flaked al­monds

Pre­heat the oven to 170°C (150°C Fan Oven, Gas Mark 3). Put 14 cup­cake cases in a muf­fin tin. Put the but­ter or mar­garine in a saucepan with the sugar and honey and place over a ver y low heat, stir­ring oc­ca­sion­ally, un­til melted. Re­move from the heat, stir in the milk and leave to cool for 10min.

Sift the flour, bi­car­bon­ate of soda and spices into a bowl and make a well in the cen­tre. Add the egg and grad­u­ally pour in the melted mix­ture, care­fully mix­ing to­gether to make a smooth, thick bat­ter.

Di­vide the mix­ture equally be­tween the cases and bake in the oven for about 20min un­til risen and just firm to the touch. Leave to cool in the tins for 10min then trans­fer to a wire rack to cool com­pletely.

Spread the top of each cake with a lit­tle frost­ing. Roll out the marzi­pan to the thick­ness of a £1 coin. Use a mini hexag­o­nal cut­ter or tem­plate to cut out 98 shapes, re-rolling as nec­es­sary. Ar­range 7 on top of each cake.

Gather up the marzi­pan trim­mings and form into small ovals. Paint with black food colour gel stripes and dec­o­rate with flaked al­monds. Sit on top of the cakes to ser ve.

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.