Georgina Hayden

Feeding since 1982

Almond brittle

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Perfect for cake decorating or crushed up like a praline. Gorgeous over ice cream…

Almond brittle
Almond brittle

 

ALMOND BRITTLE

  • 75g flaked almonds
  • 300g white caster sugar
  • bronze sprinkles, optional
  • unflavoured oil

Line a baking try with greaseproof paper and lightly grease with a little oil. Scatter the almonds over the tray and leave to one side.

Place the sugar in a large non-stick frying pan and shake it so it is an even layer. Place the pan on a medium heat and gently and carefully melt the sugar. Do no stir it or it’ll crystallise, just give it a swirl to mix all together. As soon as all the sugar has melted and is a beautiful deep golden colour, remove from the heat and pour over the almonds, so you have a large sheet of caramel brittle. Quickly sprinkle with the bronze sprinkles, if using and leave to one side to set.

Italian meringue buttercream

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This makes enough to cover one large cake or frost 18 – 20 cupcakes.

  • 3 large egg whites, free range or organic
  • 180g caster sugar
  • 300g unsalted butter, at room temperature
  • Pinch of fine salt
  • Vanilla extract

Place 150g of the sugar in a small pan with 60ml of water and gently bring to the boil. Do not stir, but swirl around to dissolve the sugar. Leave the pan on a gently rolling boil, until it reaches 121c on a sugar thermometer. Have a bowl of cold water at the ready to plunge the pan into.

Whilst the syrup is on the hob whisk the egg whites in a free standing mixer until you have stiff peaks, and then gradually whisk in the remaining sugar. As soon as the sugar syrup reaches 121c, plunge the pan into the bowl of cold water for just a few seconds to cool quickly. Then, with the mixer on full speed, gently pour the sugar syrup into the egg whites in a thin stream until all mixed together (try not to get the sugar syrup up the sides of the bowl or on the whisk itself as it will stick to them, aim for the egg whites). Continue to mix for a further 8 – 10 minutes until the bowl is cool. Chop the butter into chunks and gradually whisk into the meringue, with the salt and a splash of vanilla. It may look like the mixture has split but keep mixing, you will end up with a smooth and fluffy buttercream.

FInished carrot honey cake with Italian meringue frosting
FInished carrot honey cake with Italian meringue frosting