Gingerbread house cake

SERVES 10 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 MERINGUE ICING + ON TOP 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.