Margarine (for greasing)
For the dough
2 1/2 cups all-purpose flour (300g)
2 1/2 teaspoons active dry yeast
1 teaspoon grated ginger
1/2 teaspoon ground Jamaican pepper
1/2 cup margarine (100g)
1 cup honey (235g)
1 egg
3/4 cup plain yogurt (180ml)
For the glaze
2 egg whites
1 1/2 cups chopped almonds (270g)
2 tablespoons corn syrup (Karo)
1 teaspoon vanilla extract
Margarine (for greasing)
For the dough
2 1/2 cups all-purpose flour (300g)
2 1/2 teaspoons active dry yeast
1 teaspoon grated ginger
1/2 teaspoon ground Jamaican pepper
1/2 cup margarine (100g)
1 cup honey (235g)
1 egg
3/4 cup plain yogurt (180ml)
For the glaze
2 egg whites
1 1/2 cups chopped almonds (270g)
2 tablespoons corn syrup (Karo)
1 teaspoon vanilla extract
Grease a 23cm x 34cm baking dish with margarine. Reserve
Aquatic the oven to 180°C (medium)
Mix the dough: in a small bowl, combine all-purpose flour, active dry yeast, grated ginger, and ground Jamaican pepper
Reserve. Reserve
In a stand mixer, beat the margarine until creamy (approximately 2 minutes)
Add honey and egg and mix well (approximately 1 minute)
Adequately add the reserved flour mixture alternately with plain yogurt, beating well
Transfer to the prepared baking dish and bake in the preheated oven until, when inserting a toothpick into the center of the batter, it comes out clean (about 30 minutes)
Let cool
Mix the glaze: while the cake cools, beat egg whites in a stand mixer until stiff peaks form. Reserve
Fit a refrigerator bowl into the edge of a medium-sized pot with 5 cups of hot water (1.2 liters)
Add reserved egg white, chopped almonds, and Karo and beat with the stand mixer, in a bain-marie, until stiff peaks form (approximately 7 minutes)
Add vanilla extract and mix
Spread over the cake and let cool completely
Cut into 5cm x 6cm pieces, place on a decorative plate, and serve immediately
Serves 201 calories per piece.
