Ginger & fruit mountain cake
Price: 93p per serving
- For the cake:
- Finely grated zest and juice 2 oranges
- 3tbsp Cointreau
- 800g mixed raisins
- 200g dried chopped apricots or mango
- 75g crystallised pineapple or ginger
- 75g mixed peel
- 250g butter, softened
- 250g soft light brown sugar
- 6 eggs
- 325g plain flour
- 1/2tsp grated nutmeg
- 1/2tsp ground cinnamon
- 75g toasted chopped hazelnuts
- 4-5tbsp apricot jam
- 500g white marzipan
- 600g white ready to roll icing
- Icing sugar, to dust
- For the Gingerbread:
- 125g butter
- 100g dark muscovado sugar
- 55g golden syrup
- 300g plain flour
- 1tsp bicarbonate of soda
- 2tsp ground ginger
- For the Royal icing:
- 1 egg white
- 225g royal icing sugar
- To Decorate:
- 4 battery tealights
- Green food colouring
- 1 packet Asda Giant White Chocolate Buttons
- 2 packets Asda 12 Shimmer Snowflakes
- 1tbsp Asda Holly and Berry Sprinkles
- 3 x Asda cake toppers (reindeer, santa, snowman)
Put the zest and juice, Cointreau, dried fruits and peel in a bowl. Stir well, then leave to soak overnight
Preheat the oven to 170C/150C Fan/Gas 3. Beat the butter and sugar until fluffy. Beat in the eggs one at a time
Beat in the flour and spices. Stir in the hazelnuts and soaked fruit, then spoon into a 20cm, deep, double-lined tin. Cover tightly with foil. Bake for 2 and a 1/2 hrs.
Remove foil. Bake for 1hr more until a skewer stuck in the centre comes out clean. Cool in the tin. Turn out.
To create the middle tier, cut out a wedge on third of the size of the cake. Stand the rest on a 30cm round cake board, then put the wedge on top of it, with the point facing inwards. Scoop out holes with room for a tealight into the 2 cut sides of the lowest tier of the cake and 1 side of the wedge. Warm the jam and brush over the side of the cakes.
Knead the marzipan to soften, then roll out thinly on a surface dusted with icing sugar. Use to cover the cake and trim the edges to neaten. Lightly brush the marzipan with boiling water.
Knead the ready to roll icing to soften, then roll out thinly on a surface dusted with icing sugar. Smooth it over the marzipan, trimming around the base. Make mini snowballs with leftover icing.
To make the gingerbread, preheat the over to 200C/Fan 180C/Gas 6. In a pan, melt the butter, sugar and syrup. Mix the flour, bicarb and ginger then add to the butter mixture to form a stiff dough. Divide into 4 pieces.
Use the printable guides above to make card templates. On a sheet of baking paper, roll out a piece of the dough to 3mm thick, then cut the shapes out using the templates. Put the paper on a baking tray. Repeat until all of the shapes have been cut out.
Bake the shapes - 10 mins for the small templates C, D and 12 mins for large templates A, B - until firm and browning at the edges. Leave to cool on the trays.
Make royal icing - whisk the egg white until frothy, add icing sugar; beat for 2-3 mins until thick and glossy. Spoon half into a piping bag with a small star nozzle and the rest (except 1tbsp) into a bag with a fine, plain nozzle. Turn on the tealights. Put one, on a small circle baking paper, in each of the holes in the cakes.
Fix the large gingerbread walls (template shapes A and B) in place with royal icing - use our picture as a guide. They should touch the tealights and sit about 2mm from the cake. Assemble the tiny house sticking the roof and walls (templates C and D) together with icing. When dry, sit it on the top tier, over the fourth tealight.
Colour the 1tbsp icing green, spread on the tree shapes and leave to dry.
Use the star nozzle to pipe decorative lines over any joins between the cake and gingerbread. Add icicles with the fine nozzle, and chocolate button roof tiles. Stick shimmer snowflakes on the cake and holly and berry sprinkles on the gingerbread with icing. Add a cake topper and mini snowballs to each level.
When the green icing is dry, pipe snowy branches, then attach the trees with icing. Dust with icing sugar. The gingerbread will keep for 1 week in an airtight box, the cake for 3 months. Once assembled, eat within 2 days.