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
A 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
- Preheat the oven to 160°C/ Fan 140°F /Gas Mark 3.
- Line the base and sides of a 22cm round springform cake tin with baking parchment.
- Using an electric whisk, beat the eggs, honey, sugar, oil, vanilla and orange water until thick.
- Stir in the ground almonds, flour, coconut and spices and mix to a smooth batter.
- Finally, stir in the grated carrots, orange and lime zest and chopped pistachio nuts.
- Transfer to the prepared cake tin and bake for 45 to 50 minutes or until cooked through.
- Poke holes in the surface and drizzle over 2 tablespoons orange juice and all the lime juice. Leave to cool.
- 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.
- 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.
- 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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