May. 15th, 2006

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Here is the recipe as requested:

200g/8oz self-raising flour
4 tsp ground ginger
1 tsp baking powder
1/2 tsp salt
200g/8oz butter
350g/12oz golden syrup
100g/4oz light muscovado sugar
4 eggs, beaten
100g/4oz pecans, roughly chopped
100g/4oz crystallized ginger, chopped

Topping and decoration:
175g/6oz golden granulated sugar
1 egg white
pinch of cream of tartar
85g/3oz sugar*
100g/4oz pecans*

*P recommends doing about 40% of this as she didn't have enough room on the cake to put even 60% of the amount on.

1)Preheat oven to 180C/Gas 4/fan oven 160C. Butter and line two 20cm/8in cake tins. Silt together the flour, powdered ginger, baking powder and salt. Rub into the butter until it resembles crumbs. [It didn't actually resemble crumbs at all at this point]
2)Beat in syrup, sugar, eggs, pecans and ginger. Pour into the tins and bake for 45 minutes until firm. Cool in the tins for 10 minutes, then turn onto a wire rack.
3)Put the golden sugar, egg white, cream of tartar and 2 tablespoons hot water in a bowl set over (not in) a pan of simmering water. Beat for 10 minutes. Layer cakes with a little icing; swirl the rest over the top and sides.
4)Heat the sugar with four tablespoons of sugar until dissolved, then boil until it forms a caramel. Stir in the pecan halves, cool on an oiled baking sheet, then use to decorate.

Here's what it looks like:

My Birthday Cake

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