A two-metre high gingerbread house was one of the highlights enjoyed by the more than 500 visitors who attended the Christmas market at the Hotel Kempinski in Estepona last weekend.
Pastry chef Malika Mafdoul had the challenge of producing this giant sweet construction that decorated the hotel's entrance hall. It took her two and a half days to bake the gingerbread and another three days to put the house together.
The ingredients included 60 kilos of flour, 50 kilos of icing sugar, 30 kilos of honey, 10 kilos of butter, six litres of egg and a kilo and a half of cinnamon, ginger and cardamom. Malika explained how the gingerbread bricks were placed on a wooden structure and mortared together with meringue.
While guests were unable to eat the house itself, biscuits made using the same recipe were available.
Visitors were also able to enjoy craft stalls and live music provided by Choir Andaluz, the choir from Colegio San José in Estepona and soloists from Sotogrande International School.