Roasted Marshmallow Ginger Cake

Treat yourself to the irresistible combination of toasted marshmallow and ginger cake with this incredible recipe. The cake has a rich and moist texture that is perfectly complemented by a layer of savory ginger buttercream. But the real showstopper is the decorative Italian meringue, which adds a touch of elegance and flair to this heavenly creation. With its unique blend of spices and flavors, this cake is guaranteed to take your taste buds on a delicious journey. Treat yourself and your loved ones to this amazing cake that is guaranteed to impress!

Ingredients

  • 100g butter, plus a little butter for greasing
  • 100g dark muscovado sugar
  • 100g black treacle
  • 140g golden syrup
  • 225g flour
  • 1 tsp baking soda
  • 2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 125 ml whole milk
  • 3 medium egg yolks, beaten with a fork (save the egg whites for the glaze)
  • 140 g butter, soft
  • 200g powdered sugar
  • 4 small ginger sticks, finely chopped, plus 1 tablespoon syrup
  • ½ tsp ground ginger
  • 3 medium egg whites
  • 175g golden powdered sugar
  • Piping bag
  • large round piping nozzle
  • Koch’s blowtorch
  • 3 sparklers to decorate (optional)

Tip

Safety comes first when it comes to sparklers

Never leave open flames or fireworks unattended.

Fine touches

Have a jug of boiling water on hand to heat the spatula or butter knife to remove any crumbs. The hot knife helps give the glaze a smooth finish. Dip it in the water and then dry it every three to four swipes.

Meringue know-how

This recipe uses Italian meringue, which is made by heating egg whites and sugar while mixing. This stabilizes the meringue so that it can be stored in the refrigerator for a few days and is safe to eat without baking first. Italian meringue is often used to make piped meringue baskets because it holds its shape well when baked.

Preparation steps

  1. Melt butter, sugar, treacle and syrup in a small saucepan and stir until smooth.
  2. Allow the mixture to cool for 10 minutes.
  3. Preheat the oven to 160°C/140°C fan/gas 3.
  4. Grease and line a 2 pound loaf pan with parchment paper.
  5. In a bowl, mix flour, baking soda, ground ginger, cinnamon and 1/2 teaspoon salt.
  6. Pour the warm syrup mixture and milk into the bowl with the dry ingredients.
  7. Add the egg yolk and mix until a smooth dough forms.
  8. Pour the batter into the lined pan and bake for 1 hour or until a skewer comes out clean.
  9. Let the cake cool in the pan for 30 minutes, then cut off the top to create a smooth surface.
  10. Turn the cake out onto a wire rack and remove the baking paper. Let it cool down.
  11. To make the buttercream, mash the ingredients together in a large bowl with a fork or spatula.
  12. Mix the mixture with an electric hand mixer until smooth.
  13. To make the marshmallow icing, place the egg whites, sugar, 1 tablespoon of water and a pinch of salt in a heatproof bowl.
  14. Place the bowl over a pan of simmering water and beat until thick and a trail of beaters remains.
  15. Remove the bowl from the heat and stir for another 3 minutes, until the mixture has cooled slightly and is stiff.
  16. Pour half of the icing into a piping bag fitted with a large round nozzle.
  17. When ready to assemble, cut the cake lengthwise into three even layers.
  18. Reassemble the cake on a cake stand or plate, starting with the largest slice at the bottom and frosting with buttercream.
  19. Cover the cake with the remaining marshmallow frosting using a small spatula or butter knife.
  20. Using the spatula, draw vertical lines along the edges of the cake.
  21. Pipe meringue peaks onto the cake using the leftover icing in the piping bag.
  22. Using a blowtorch, toast the meringue until golden brown.
  23. Serve immediately or chill for up to 2 days and remove from refrigerator 30 minutes before serving.
  24. Decorate with sparklers if desired.

Nutritional Information

Equipment and tools

Here are the equipment and tools you need to make Roasted Marshmallow Ginger Cake:

  • 100g butter
  • Dark Muscovado Sugar
  • Black molasses
  • golden syrup
  • 225g flour
  • 1 tsp baking soda
  • 2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 125 ml whole milk
  • 3 medium egg yolks, beaten with a fork (save the egg whites for the glaze)
  • 140g soft butter
  • 200g powdered sugar
  • 4 small stalks of ginger, finely chopped, plus 1 tablespoon syrup
  • ½ tsp ground ginger
  • 3 medium egg whites
  • 175g golden powdered sugar
  • Piping bag
  • Large round piping nozzle
  • Cook’s blowtorch
  • 3 sparklers to decorate (optional)

Allergen information

Please note that this recipe contains the following allergens:

  • Eggs
  • milk

Storage and leftovers

Once the Roasted Marshmallow Ginger Cake is ready, here are some tips for storing and handling leftovers:

  • If there are any leftovers, store the cake in an airtight container at room temperature for up to 3 days.
  • To keep the cake moist, you can place a slice of bread in the container.
  • Do not store the cake in the refrigerator as it may dry out.

Enjoy your Toasted Marshmallow Ginger Cake!

The Health Benefits of Roasted Marshmallow Ginger Cake

When it comes to desserts, the Toasted Marshmallow & Ginger Cake hits the spot. Not only does it satisfy your sweet tooth, but it also offers several health benefits through its ingredients.

Ginger: A natural wonder

The star of this cake is undoubtedly the ginger. Used both as a ground spice and in stem form, ginger offers a unique flavor and a wealth of health benefits. Due to its anti-inflammatory and antioxidant properties, ginger has been used in traditional medicine for centuries. It can promote digestion, reduce nausea and relieve muscle pain.

Muscovado Sugar and Treacle: A Healthier Alternative

This recipe uses dark muscovado sugar and black treacle as natural sweeteners. Unlike refined white sugar, these ingredients retain more of their natural minerals during the manufacturing process. They are also less processed, meaning they have a lower glycemic index. This can help regulate blood sugar levels and prevent energy slumps.

Whole milk and egg yolks: a nutritional boost

Using whole milk and egg yolks in cake batter provides a nutritional boost. Whole milk is a good source of vitamins and minerals, including calcium, vitamin D and vitamin B12. Likewise, egg yolk is rich in essential nutrients such as vitamin A, vitamin B12 and choline. These nutrients play an important role in maintaining brain health, supporting energy metabolism, and promoting overall well-being.

Italian Meringue: A lighter option

The Toasted Marshmallow Ginger Cake’s frosting is made with Italian meringue, a lighter alternative to traditional buttercream. Italian meringue is made by heating egg whites and sugar, creating a stable and light consistency. Compared to buttercream, it has a lower fat content and fewer calories, making it a healthier choice for those who watch their consumption.

In conclusion, the roasted marshmallow ginger cake not only pleases the taste buds but also offers several health benefits. From the anti-inflammatory properties of ginger to the nutritional boost of whole milk and egg yolks, this cake lets you treat yourself to a sweet treat without compromising your well-being.

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