Marshmallow Iced Honey Cake – and some Food for Thought!
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Marshmallow Iced Honey Cake – and some Food for Thought!

This week's yummy recipe comes from Denise Phillips and we offer a few ideas for something new!

Denise Phillips is a Jewish cook and author

honey cake with a difference! Gluten-free with a citrus zing of lime and oranges. The addition of two carrots keep the cake extra moist, while a topping of golden marshmallow peaks elevate it to a special Yom Tov cake the whole family will enjoy.

Preparation Time: 25 minutes               

Cooking Time: 1 hour  Serves: 10

Ingredients

For the Cake:

3 large eggs

75g honey

100g golden caster sugar

100ml light rapeseed oil/light olive oil

1 teaspoon vanilla extract

2 teaspoons orange blossom water

150g ground almonds

75g gluten-free wholemeal flour

1 teaspoons gluten-free baking powder

75g desiccated coconut

1 teaspoon mixed spice

1 teaspoon ground cinnamon

200g carrots – peeled and grated

2 oranges – zest only and juice of one

1 lime – zest and juice 

100g pistachio nuts – finely chopped

For the Marshmallow Icing:

3 egg whites

150g caster sugar

½ teaspoon cream of tartar

½ teaspoon vanilla extract

  1. Preheat the oven to 160°C/ Fan 140°F /Gas Mark 3.
  2. Line the base and sides of a 22cm round springform cake tin with baking parchment.
  3. Using an electric whisk, beat the eggs, honey, sugar, oil, vanilla and orange water until thick.
  4. Stir in the ground almonds, flour, coconut and spices and mix to a smooth batter.
  5. Finally, stir in the grated carrots, orange and lime zest and chopped pistachio nuts.
  6. Transfer to the prepared cake tin and bake for 45 to 50 minutes or until cooked through.
  7. Poke holes in the surface and drizzle over 2 tablespoons orange juice and all the lime juice. Leave to cool.
  8. To make the icing, put the egg whites, sugar, and tartar in a clean heatproof bowl set over a pan of gentle simmering water. Using a hand whisk, beat the mixture for three minutes until the sugar has dissolved.
  9. Lift the bowl off the heat and use an electric whisk to keep beating for a final five minutes, or until stiff and shiny peaks form. Add vanilla extract.
  10. Spread the icing over the cake, then use a blow torch (or put under a grill watching carefully) to toast the icing to a light golden brown.

For more recipes with Denise Phillips visit: www.jewishcookery.com

Food for thought

Muffin compares

Can’t decide between a biscuit or muffin to enjoy with your coffee? For those in a dilemma, Lotus Biscoff and Costa Coffee have joined forces to create the first ever Lotus Biscoff muffin. The spiced treat contains a surprise centre of Lotus Biscoff spread and is topped with mouth-watering toffee icing and a Lotus Biscoff biscuit. Available now at Costa Coffee nationwide. www.costa.co.uk 

Beer we go

Salcombe Brewery Co. has launched a special limited edition Red Rose beer to show its support for the England rugby team throughout the Rugby World Cup. Red Rose (ABV 4.0%) is a flavoursome mahogany malty beer with
a spiced caramel and toffee malt base and a smooth fruity finish. Available on draught at select pubs, or online at www.salcombebrewery.com 

Eco-friendly cuppa

Herbaceous Blends is a new brand offering caffeine-free herbal teas that is also sustainable, with products packaged minimally in reusable tins. The range features four loose-leaf and caffeine-free blends in exotic chamomile, rose and ginger, linden chai and earthy mint flavours. Available at £5.49 each from select London cafes, including Love Shack London, Green Lane Larder, Hourglass Coffee and Stir Brixton, as well as www.herbaceousblends.co.uk

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