Recipe: Gingerbread cake
Celebrate Christmas in Ikea style with these festive treats
What you'll need
100g butter or margarine
200g brown sugar
150ml sour cream or sour milk
350g white flour
150g ground cinnamon
1 tsp ground clove
1 tsp ground ginger
1 tsp baking soda
for the Marzipan coating
750g icing sugar
250g ground almonds or almond meal
3 egg yolks
2 tbsps brandy or sherry
A few drops almond essence
1 tbsp lemon juice
Smaller batches taste better. To fill the three baking forms, make two batches of this recipe.
Heat the oven to 220°C/gas 7/425°F. Grease the forms and dust with flour.
Combine the butter and sugar into a large bowl.
Add one egg at a time and stir. Stir in the sour cream/milk then fold in the flour, spices and baking soda. Pour the mixture into the form and place it on the lower rack of the oven for 50-60 minutes. Let the cake cool before putting the marzipan coating on top.
To make the marzipan coating, sift icing sugar and add ground almonds. Combine eggs, sherry or brandy, lemon juice and essence in a small bowl. Make a hole in the centre of dry ingredients and add the liquid mix, gradually combining to make a firm paste.
Knead together in the bowl by hand before transferring to a work surface sprinkled with icing sugar. Knead well. If mix is too dry add extra lemon juice, if too sticky add icing sugar. It can be used immediately.
Store left over marzipan in a sealed container.