Ginger and Pecan Cake with Crunchy Meringue Frosting – gluten free, with recipe

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.

Slicing the lovely gluten free, sticky, sweet cake.

Slicing the lovely gluten free, sticky, sweet cake.

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.

Sliced Gluten Free Ginger and Pecan Cake - messy and delicious!

Sliced Gluten Free Ginger and Pecan Cake – messy and delicious!

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

Ingredients

Cake

  • 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

Frosting

  • 175g golden granulated sugar
  • 1 egg white
  • Pinch of cream of tartar

 

Method

  1. Heat your oven to 160C fan assisted, 180C if not. Line two 8inch cake tins with greaseproof paper.
  2. Sift together the flour, baking powder, salt and ginger.

    Butter, flour, salt, ginger, and baking powder about to be mixed.

    Butter, flour, salt, ginger, and baking powder about to be mixed.

  3. 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.
  4. Beat in the syrup, sugar, eggs, pecans, and crystallised ginger.

    Sugar and all the rest about to be beaten in.

    Sugar and all the rest about to be beaten in.

  5. 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!

    Raw mixture about to be baked. The syrup makes this deliciously moist and treacly, as you might expect!

    Raw mixture about to be baked. The syrup makes this deliciously moist and treacly, as you might expect!

  6. 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.

    The baked gluten free cake - dark from all that syrup, and smelling amazing!

    The baked gluten free cake – dark from all that syrup, and smelling amazing!

  7. 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.
  8. 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.

    Beating the Crunchy Meringue Frosting. It will thicken and go all glossy.

    Beating the Crunchy Meringue Frosting. It will thicken and go all glossy.

  9. Keep for two to three days and then serve! You can serve immediately, but it does improve with time.

    Getting all arty with the swirls, in the limited amount of time available before the frosting sets.

    Getting all arty with the swirls, in the limited amount of time available before the frosting sets.

 

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!

Mmmm...perfect autumn cake!

Mmmm…perfect autumn cake!

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4 thoughts on “Ginger and Pecan Cake with Crunchy Meringue Frosting – gluten free, with recipe

    • Yes, I was unsure about crunchy icing rather than buttercream, but the cake is so soft and sticky the crunchy meringue works to balance that out.

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