London Christmas cake - Cake Christmas Spice
Today, large file! Yeah, the Christmas cake is serious ...
Any self-respecting British family has to have her recipe and no one would fail to tradition.
So, without thinking, at the beginning of December, you make your Christmas pudding and Christmas cake . Yes, because you have to wait 2-3 weeks to have the right to enjoy these delicacies.
So, without thinking, at the beginning of December, you make your Christmas pudding and Christmas cake . Yes, because you have to wait 2-3 weeks to have the right to enjoy these delicacies.
prepared yesterday
200 g good orange marmalade (with chunks)
1 organic lemon (zest & juice)
an organic orange (zest & juice) 2 apples grated
100 g candied orange peel diced
250 g golden raisins
250 g raisins, Chile (they are very big, very soft and have a tangy taste)
1 teaspoon ground cinnamon
1 tsp Mix gingerbread Espig
6 tbsp Whisky
To D-Day
100 g butter at room temperature
blonde brown sugar 100 g (or brown sugar)
3 tbsp of Golden Syrup or honey sweet liquid
2 large or 3 small eggs
180 g flour
120 g almond powder
1 teaspoon salt
For Deco
100 g icing sugar
2 or 3 tbsp water
candied fruit and dried fruit to taste
200 g good orange marmalade (with chunks)
1 organic lemon (zest & juice)
an organic orange (zest & juice) 2 apples grated
100 g candied orange peel diced
250 g golden raisins
250 g raisins, Chile (they are very big, very soft and have a tangy taste)
1 teaspoon ground cinnamon
1 tsp Mix gingerbread Espig
6 tbsp Whisky
To D-Day
100 g butter at room temperature
blonde brown sugar 100 g (or brown sugar)
3 tbsp of Golden Syrup or honey sweet liquid
2 large or 3 small eggs
180 g flour
120 g almond powder
1 teaspoon salt
For Deco
100 g icing sugar
2 or 3 tbsp water
candied fruit and dried fruit to taste
The day before, mix in a small bowl, raisins, candied orange peel, grated apples, lemon rind and juice of citrus, spices , whiskey and orange marmalade. Cover with plastic and refrigerate overnight.
The same day, in a large bowl, beat sugar and butter until the mixture is frothy. Add Golden Syrup (or honey) and eggs. Beat to mix. Finally incorporate the almond powder, flour and salt. Add fruit mixture to the batter and stir gently to evenly distribute the fruit.
Preheat oven to 160 ° C.
Line a pan (ideally measuring 18 cm in diameter and 8 cm deep) with parchment paper and butter and cook to heat ventilated for 1 h 30. After 30 minutes of baking, cover the pan with a sheet of aluminum foil to protect the surface of the cake should certainly not brown.
Turn the cake out and cool on a wire rack before wrapping a layer of greaseproof paper and a second layer of aluminum foil. Now it only remains to wait 2 or 3 weeks before sampling this marvel.
The big day has finally arrived!
Unpack Christmas Cake and prepare a glaze by mixing the sugar and water. Frost top of cake before decorating it with dried fruit and candied fruit.
Well, it's ready and what is nice!
The Christmas Cake, texture that is dense enough, is eaten cut into very thin slices. You see, its citrus flavors and spices mixed transform all your time in dinettes Tea Party ...
The same day, in a large bowl, beat sugar and butter until the mixture is frothy. Add Golden Syrup (or honey) and eggs. Beat to mix. Finally incorporate the almond powder, flour and salt. Add fruit mixture to the batter and stir gently to evenly distribute the fruit.
Preheat oven to 160 ° C.
Line a pan (ideally measuring 18 cm in diameter and 8 cm deep) with parchment paper and butter and cook to heat ventilated for 1 h 30. After 30 minutes of baking, cover the pan with a sheet of aluminum foil to protect the surface of the cake should certainly not brown.
Turn the cake out and cool on a wire rack before wrapping a layer of greaseproof paper and a second layer of aluminum foil. Now it only remains to wait 2 or 3 weeks before sampling this marvel.
The big day has finally arrived!
Unpack Christmas Cake and prepare a glaze by mixing the sugar and water. Frost top of cake before decorating it with dried fruit and candied fruit.
Well, it's ready and what is nice!
The Christmas Cake, texture that is dense enough, is eaten cut into very thin slices. You see, its citrus flavors and spices mixed transform all your time in dinettes Tea Party ...
Mandelmonde - Christmas Cookies Almond
These small moons covered with icing pearl light up my nights have always been Christmas.
For 40 small moons
300 g of almond powder (or 350 g if you chop your own almonds)
250 g sugar
2 egg whites until stiff
zest finely Grated orange bio (or lemon)
For the royal icing
1 egg white (35 g) beat stiff
150 g sugar Ice
Preheat the oven (150 ° C).
Combine almonds, sugar and orange zest. Gradually add the egg whites eggs until you get a firm dough, not sticky. Do not hesitate to sprinkle sugar dough if it sticks a little.
A down the dough to 5mm thick. Between two sheets of parchment paper is very easy. Cut your small moons using cookie cutters.
Place on a cookie sheet with parchment paper and bake for 10 to 12 minutes if the oven is convection (a few more minutes if it is not). Be careful not to cook too long because they are dry. They will harden as it cools.
Meanwhile prepare the royal icing by mixing the beaten egg with icing sugar snow. The result should be the consistency of heavy cream and should not be runny.
When the biscuits are cooked, let cool a few minutes before taking off the baking paper and store them on a rack.
Dip the top side of each small moon in the icing, drain and rest on the grid. The glaze will smooth itself. Let dry overnight in a cool place.
300 g of almond powder (or 350 g if you chop your own almonds)
250 g sugar
2 egg whites until stiff
zest finely Grated orange bio (or lemon)
For the royal icing
1 egg white (35 g) beat stiff
150 g sugar Ice
Preheat the oven (150 ° C).
Combine almonds, sugar and orange zest. Gradually add the egg whites eggs until you get a firm dough, not sticky. Do not hesitate to sprinkle sugar dough if it sticks a little.
A down the dough to 5mm thick. Between two sheets of parchment paper is very easy. Cut your small moons using cookie cutters.
Place on a cookie sheet with parchment paper and bake for 10 to 12 minutes if the oven is convection (a few more minutes if it is not). Be careful not to cook too long because they are dry. They will harden as it cools.
Meanwhile prepare the royal icing by mixing the beaten egg with icing sugar snow. The result should be the consistency of heavy cream and should not be runny.
When the biscuits are cooked, let cool a few minutes before taking off the baking paper and store them on a rack.
Dip the top side of each small moon in the icing, drain and rest on the grid. The glaze will smooth itself. Let dry overnight in a cool place.
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