Donna Hay's gingerbread house cake - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Donna Hay’ s gingerbread house cake By You Magazine - December 9, 2018 What’s better than one classic dessert? Two! Donna Hay combines ginger bread and cake to maker her delicious gingerbread house cake. SERVES 10 125g unsalted butter, chopped 175g golden syrup 175g honey 175g brown sugar 310ml milk 250g plain our 21⁄2 tsp baking powder 2 tsp ground ginger 1 tsp mixed spice 1⁄4 tsp ground nutmeg 1 medium egg MERINGUE ICING + ON TOP 440g caster sugar 80ml water 1⁄2 tsp cream of tartar 150ml egg whites (approximately 4 medium eggs) gingerbread houses (see Cookies on Top, right), for decorating icing sugar, for dusting CAKE 1. 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. 2. Place the our, 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. 3. 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. MERINGUE ICING 1. 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. 2. Gradually add the remaining sugar, 1 tablespoon at a time, until still 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. 3. 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. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved