Hello and festive greetings all from the Halo Baking Emporium and Chocolaterie in Moseley Birmingham UK! A delicious autumnal cake recipe for you today, a fabulous warming and spicy Gluten Free Ginger and Pecan Cake with a Crunchy Meringue Frosting.
This delicious gluten free cake is sticky, sweet, spicy, and ultimately comforting. A perfect autumnal treat, or an extra special dessert. This is one of the five desserts I’m making for Christmas week this year. The crunchy meringue topping really raises it to an extra special cake suitable for the Christmas table.
And here’s a helpful hint that you’ll love. This cake tastes best two to three days after making. So you can make this three days before you need to serve it, keep it in an airtight tin, and have it ready to go far in advance. Certainly helpful for the holidays.
Gluten Free Ginger and Pecan Cake with Crunchy Meringue Frosting
- 180g self raising gluten free flour (I use Dove’s Farm Organics, easily available)
- 6 tsps ground ginger
- 2 tsps gluten free baking powder
- ½ tsp salt
- 200g butter
- 350g golden syrup
- 100g light muscovado sugar
- 4 beaten eggs
- 100g pecans, roughly chopped
- 150g crystallised ginger, chopped
- 175g golden granulated sugar
- 1 egg white
- Pinch of cream of tartar
- Heat your oven to 160C fan assisted, 180C if not. Line two 8inch cake tins with greaseproof paper.
- Sift together the flour, baking powder, salt and ginger.
- Rub in the butter, or, if you were treated to a surprise birthday present of an awesome Kenwood Chef mixer (a very happy Halo!), use the beater to mix them together.
- Beat in the syrup, sugar, eggs, pecans, and crystallised ginger.
- Pour into the tins and smooth. This cake does not rise a great deal, so make sure the middle is level otherwise you could find yourself with a cake with a big dip in the middle!
- Bake for 45 minutes, or until just firm. Keep in the tins to cool for ten minutes, then turn onto a wire rack to allow them to fully cool before frosting.
- To make the frosting, put all the ingredients (egg, sugar, cream of tartar) and 2 tablespoons of hot water into a bowl set over a pan of simmering water. Do not let the water boil, or touch the bottom of the bowl.
- Beat, preferably with an electric mixer, for 10 minutes or until the mixture is thick, glossy, and looking more like meringue. Working quickly, before it sets, use some icing to stick the cakes together, and then get all arty with it and swirl the rest in all sorts of artistically expressionist ways over the tops and sides of the cake.
- Keep for two to three days and then serve! You can serve immediately, but it does improve with time.
If I don’t get a chance to say so before the day arrives, a very Merry Christmas to all my readers from Halo in the Halo Baking Emporium and Chocolaterie in Moseley Birmingham UK!