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11/05/2013

John Toal looks at health, relationships, hobbies and family along with great music and chat, big interviews, fascinating people and great craic, plus recipes from Paula McIntyre.

1 hour, 57 minutes

Last on

Sat 11 May 2013 10:03

Ginger Cake with Orange & Honeycomb Frosting with Coconut Shortcake & Raspberry Jam Sandwiches

Ginger Cake with Orange & Honeycomb Frosting with Coconut Shortcake & Raspberry Jam Sandwiches

Ginger Cake with Orange & Honeycomb Frosting

75g chopped butter

110g golden syrup

1 round chopped preserved ginger

1 teaspoon ground ginger

100g plain flour

25g self raising flour

1 teaspoon baking soda

50g castor sugar

50g light brown sugar

125ml milk

1 egg

Set oven to 170oc.

Line a cake tin with parchment paper.

Melt the butter and syrup together and cool slightly.

Sift the flours and baking soda together.

Add the sugar and mix well.

Mix in the cool butter mixture and egg and milk. When smooth pour into the tin and bake for 45 minutes to an hour or until an inserted skewer comes out clean.

Orange & Honey Comb Frosting

Zest and juice of 1 orange

50g sugar

200g cream cheese

2 tablespoons crumbled honeycomb

Boil the orange zest and juice with the sugar to a thick syrup.

Cool and whisk into the cream and add the honeycomb.

Coconut Shortcake & Raspberry Jam Sandwiches

225g chopped butter

200g plain flour

50g desiccated coconut

115g cornflour

85g castor sugar

Melt the butter and add the other ingredients. Mix well and press into a rectangular baking tray. Bake for 25 minutes or until golden. Cool and slice into rectangles and sandwich together with raspberry jam.

Broadcast

  • Sat 11 May 2013 10:03