12 Bakes of Christmas with Tesco

With so many magic moments to enjoy with friends and family over the holiday season, it’s the perfect excuse to rustle up an array of mouthwatering bakes that would delight a small army of elves.

1. Classic Christmas Cake

 

Get into the festive spirit by baking a show-stopping classic Christmas cake. This fabulous frosted fruitcake is the perfect traditional treat for your family and friends during the festivities.

Ingredients

 

Cake

500g Tesco Luxury Dried Mixed Fruit

60g glace cherries

85ml cooking brandy or cold tea

zest and juice of 1 orange

zest and juice of 1 lemon

175g butter

175g dark brown sugar

1tbsp black treacle

3 eggs

175g self-raising flour

50g ground almonds

60g whole almonds, walnuts or pecans (optional)

1tsp ground mixed spice

Marzipan layer

1tbsp sieved apricot jam

400g ready-made ready-rolled marzipan

50g icing sugar

Icing

1 egg white

350g icing sugar

1tsp lemon juice

 

Method

1. Remove zest from orange and lemon with a fine grater, and squeeze the juices. Put all zest and juice in a bowl with mixed dried fruit and glace cherries. Add the brandy or tea, cover with clingfilm and soak for a minimum of 1 hr or overnight.
2. Grease and line a 20cm cake tin, preferably with a removable base.
3. Preheat the oven to 150°C, gas 3, fan 130°C.
4. With an electric mixer, beat the butter with the sugar and black treacle until paler and fluffy. Gradually add the eggs, beating each one in thoroughly before adding the next one. In another bowl, combine the flour, ground almonds and mixed spice and stir to mix thoroughly. Then add the dry ingredients to the butter mixture, and fold in gently until thoroughly combined.
5. Add the soaked fruit and all the juices, plus the nuts if liked. Fold gently together until the ingredients are thoroughly combined. Turn the mixture into your prepared cake tin and flatten the surface. Place in the centre of the oven, and bake for 2 hrs or until golden brown and springy to the touch. Use a sharp knife or skewer to test the cake. If there is still wet mixture on the blade, bake for another 20-30 mins. It should come out clean.[Video:Baking tips – clean skewer,Text:What should a clean skewer look like?]
6. When the cake is cooked, cool for an hour in the tin and then turn out onto a wire rack. You can pierce the cake all over with a skewer and add another tbsp brandy to soak in if liked.
7. The cake can be kept wrapped in foil or clingfilm in a tin for up to 2 months. When you are ready to finish the cake, warm the apricot jam to soften, and brush over the whole cake. Dust the work surface with a little icing sugar, and roll out half the marzipan.
8. Cut a 20cm circle drawing round the cake tin as a pattern. Cut out a band of marzipan, again using the side of the tin as a guide.
9. Place the circle on the top, and stick the band around the sides, pressing into place and filling any gaps.
10. If possible, allow the marzipan layer to dry overnight.
11. To make the icing, beat the sifted icing sugar with the egg white and lemon juice until glossy. Spread over the cake with a palette knife, forming soft peaks to look like snow drifts. Decorate with edible silver balls or other decorations.

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2. Panettone Layer Cake with Orange Buttercream and Orange Caramel

 

If you fancy an alternative Christmas cake this year try this twist on a festive Italian bake, packed full of rich, fruity flavours. Juicy sultanas and zesty panettone is complemented beautifully by a velvety orange buttercream and luxurious caramel. To make this showstopping cake even more decadent you can add a splash of orange liqueur.

Ingredients

 

750g Tesco Finest panettone

4 tbsp Grand Marnier or Cointreau (optional)

350g unsalted butter, softened

600g (1lb 3oz) icing sugar, sifted

finely grated zest 1/2 large lemon plus 3 tbsp juice

2 oranges

150g caster sugar

1 tbsp butter

pinch sea salt

50g (2oz) hazelnuts, toasted and roughly chopped, to decorate

extra orange zest, to decorate

 

Method

1. Slice the panettone into 4 horizontal even slices and place one slice onto a serving plate. Drizzle a little Grand Marnier or Cointreau over the slice (if using).
2. Beat the butter until softened and then gradually beat in the icing sugar until it is all incorporated. Add the lemon juice and zest to taste.
3. Spread the first panettone layer with a quarter of the lemon buttercream and then repeat with the remaining three slices of panettone until you have 4 layers on top of each other with buttercream in between. Finally cover the top and sides of the cake with the remaining icing.
4. Next make the caramel. Zest one orange using a vegetable peeler and squeeze the juice of both oranges. Place the zest and 90ml of the juice with the caster sugar into a small pan, place over a medium heat and melt together for about 10 mins. Do not stir, just shake the pan a little to ensure the sugar has all melted. Continue until the mixture has turned a deep golden colour, taking care not to let it burn.
5. Remove the pan from the heat and quickly add the butter and 1 tbsp more orange juice and a pinch of salt and stir until combined.
6. Strain through a sieve to remove the zest and set aside to cool for about 15 mins. It is important to wait until the caramel is cool enough so that it does not melt the buttercream on the cake.
7. Once cool enough, carefully pour the caramel over the top of the cake. Scatter with toasted hazelnuts and orange zest and serve cut into wedges.

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3. Yule Log

 

This traditional chocolate Yule log, or Bûche de Noël, makes a deliciously indulgent Christmas dessert. Rich, chocolate sponge rolled with a whipped Irish cream filling and covered in a boozy chocolate icing. Finished with crumbled chocolate ‘bark’ for a true log effect.

Ingredients

 

For the cake

3 eggs

100g golden caster sugar

60g self-raising flour

55g (2 1/4oz) cocoa powder

1 tsp caster sugar

For the filling

300ml double cream

50ml (2fl oz) Irish Cream

For the icing

75g (3oz) butter, cut into cubes

60g dark chocolate, roughly chopped

400g (13oz) icing sugar, sifted

100ml Irish Cream

1 Cadbury’s Flake, roughly chopped into long strips

1 tbsp icing sugar, sifted

 

Method

1. Preheat the oven to gas 4, 180°C, fan 160°C. Grease and line a 23cm x 33cm swiss roll tin with nonstick baking paper.
2. Meanwhile, put the eggs and sugar in a large bowl and using an electric hand whisk, combine until light and frothy. Sift in the flour and 45g (1 3/4oz) of the cocoa powder and whisk again until smooth.
3. Pour the mixture into the tin and tip to make sure it reaches each corner. Bake for 10-12 minutes until springy to the touch.
4. Lay a piece of baking paper slightly larger than the tin on the work surface and sprinkle with the remaining sifted cocoa powder and caster sugar. When the sponge is cooked, loosen the edges and then tip out onto the baking paper. Remove the baking paper and then gently, using the paper underneath, roll up from the longest edge into a roll. Leave to cool. This will prevent the roll from cracking later.
5. To make the filling, whisk together the double cream and Irish cream until soft peaks form. Chill in the fridge until required.
6. To make the icing, put the butter and chocolate in a bowl and melt together in the microwave. Stir in the icing sugar and Irish cream until smooth. It will harden and thicken as it cools.
7. When the sponge is cool, gently unroll and spread over the Irish cream before re-rolling the log. Then spread the icing over the top, sprinkle over the chopped pieces of flake, and finally the icing sugar. Cut into horizontal slices to serve.

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4. Woodland Wreath Christmas Cake

 

Transform classic Christmas cake into a simple yet stunning centrepiece with beautiful rustic decorations, sweet amaretto-spiced icing, and an almond-encrusted marzipan pinecone. You can make the cake ahead and freeze, so all that’s left to do is decorate it before the big day – Christmas showstoppers don’t get much easier than this!

Ingredients

 

140g Kerrygold pure Irish block butter plus extra for greasing

140g light muscovado sugar

225g self-raising flour

2 large eggs

411g jar mincemeat

200g glacé cherries, halved

2 tbsp amaretto, optional

75g Kerrygold pure Irish butter, at room temperature

1 tbsp amaretto

150g icing sugar, sifted

50g golden marzipan

10g flaked almonds, lightly toasted

rosemary sprigs, to decorate

cinnamon sticks, to decorate

fresh sage or bay leaves, to decorate

physalis, to decorate

 

Method

1. Preheat the oven to gas 3, 170°C, fan 150°C. Grease a 20cm round, deep cake tin with butter, then line with nonstick baking paper. In a bowl, beat together the salted butter, light muscovado sugar, flour and eggs until pale and creamy.
2. Fold in the mincemeat and glacé cherries with a metal spoon. Pour into the tin, level, then bake for 1¾ hrs until well risen and a skewer inserted into the centre of the cake comes out clean.[Video:Baking tips – clean skewer,Text:What should a clean skewer look like?]
3. Brush the warm cake with 2 tbsp amaretto, if you like, and cool in the tin on a wire rack. Remove from the tin when cool and peel off the baking paper. If adding decorations at a later date, the cake will keep for 1 week in an airtight container.
4. Make the buttercream by beating the butter and amaretto in a bowl until creamy. Add the icing sugar, 1 tbsp at a time, beating well after each addition. Once all the icing sugar has been added, beat for a further 7 mins with an electric whisk (or 12 mins if using a wooden spoon) until really light and creamy. The icing should be flecked with bubbles of air, like mousse.
5. Cut the cake in half horizontally with a serrated knife. Put a little buttercream on a cake stand or board and put the top half of the cake upside down on it; press down lightly to secure. Spread 2 tbsp buttercream over the top. Top with the other cake half and spread the rest of the buttercream over the top and sides. Turning the cake stand or board, scrape the sides of the cake with a palette knife to remove some of the buttercream, creating a naked-style cake effect.
6. Make the marzipan pine cone. Roll the marzipan into a cone shape. Push the toasted almonds into the marzipan in concentric circles at a 45° angle to the marzipan, starting at the top.
7. Arrange the rosemary, cinnamon sticks, sage or bay leaves and physalis on top of the cake to make a wreath. Add the marzipan pine cone. The cake will keep for 5 days at room temperature in an airtight container

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5. Quick Cherry and Almond Christmas Cake

 

Making a Christmas cake at home is quicker and easier with this delicious recipe. Packed full of the rich, festive flavours we all love, this luxurious boozy pud is bound to be a showstopper. Follow this easy Christmas cake recipe for guaranteed success.

Ingredients

 

175g (6oz) butter, chopped

175g (6oz) dark muscovado sugar

1 tbsp treacle

1 x 150g pack dried fruit mix (including cranberries, raisins and cherries)

175g (6oz) soft dried apricots, roughly chopped

175g (6oz) soft dried prunes, roughly chopped

200g (7oz) sultanas and raisins

100g (3 1/2oz) dried cherries

2 clementines, finely zested and juiced

1 pink grapefruit, finely zested

125ml (4fl oz) cherry brandy or amaretto plus 4 tbsp extra to fill the cake

50g (2oz) toasted almonds, roughly chopped

50g toasted hazelnuts, roughly chopped

3 large eggs, lightly beaten

75g (3oz) ground almonds

200g plain flour

1 tsp baking powder

1 tsp ground mixed spice

1 tsp ground cinnamon

½ tsp ground ginger

icing sugar, to dust

 

Method

1. In a large pan, combine the butter, sugar, treacle, fruit, zests, juice and liqueur. Bring to the boil, stirring until the butter melts. Reduce the heat and simmer for 10 mins, stirring occasionally. Remove from the heat and leave to cool for 30 mins.
2. Meanwhile, preheat the oven to gas 2, 150°C, fan 130°C. Line a 20cm (8in) deep, loose-bottomed cake tin.
3. Stir the nuts, eggs and ground almonds into the fruit mixture. Sift in the flour, baking powder and spices. Gently stir until well mixed.
4. Spoon the mixture into the prepared tin and bake for 45 mins. Reduce the heat to gas 1, 140°C, fan 120°C and cook for a further 1-1¼ hrs, until the cake is deep golden and firm to the touch. If the cake darkens too fast, cover with foil. To test if it’s ready, insert a skewer into the centre – if it comes out clean, the cake is cooked. Remove and leave to cool for 5 mins.[Video:Baking tips – clean skewer,Text:What should a clean skewer look like?]
5. Make small holes in the cake with a skewer. Spoon over the extra liqueur and leave to soak and cool in the tin. When cool, wrap tightly in baking paper and foil and leave to mature in a cool, dark place for up to 3 months. Dust with icing sugar before serving.

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6. Polar Bear Cupcakes

 

Made with sweet fondant icing and delicious desiccated coconut, these cute polar bear cupcakes make the perfect Christmas treats to share with friends and family. An easy Christmas baking recipe that takes less than 30 minutes to make – kids will love helping to turn these cupcakes into adorable polar bears!

 

Ingredients

 

125g butter, softened

125g caster sugar

2 large eggs, lightly beaten

1 tsp vanilla extract

125g self-raising flour

For the topping

50g butter, softened

125g icing sugar

1 tbsp milk

500g white fondant icing

75g desiccated coconut

50g black fondant icing

1 x tube white writing icing

 

Method

1. Preheat the oven to gas 4, 180°C, fan 160°C. Line a 12-hole muffin tin with 12 muffin cases. Beat together the butter and sugar until pale and fluffy. Add the eggs a little at a time, beating well between each addition.
2. Fold in the vanilla extract and the flour then divide the mixture between the muffin cases. Bake for 15-18 mins until well risen and golden. Take the cakes out of the tin and leave on a wire rack to cool completely before decorating.
3. To make the buttercream topping, whisk the butter with a hand-held mixer until pale. Add the icing sugar a spoonful at a time, whisking well between each addition. Add the milk and continue to whisk until the mixture is pale and creamy.
4. Roll out two thirds of the white fondant icing and cut out 12 circles using a 7cm (3in) plain pastry cutter – this will form the polar bears’ face. Pinch the edge of the icing circles in two places to create the polar bears’ ears. Spread a little of the buttercream on the top of each cupcake and then put a circle of fondant icing onto each one.
5. Divide the remaining fondant into 12 and roll each piece into a small ball. Stick the balls onto the cakes using a dab of water and then brush the whole of the fondant icing lightly with water and dip into the desiccated coconut to coat completely.
6. Take the black fondant icing and roll out 12 balls for the noses and 24 small balls for the eyes. Use a little of the writing icing to stick these onto the bears to create the faces.

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7. Naked Gingerbread Wreath Cake

 

Wow your guests with this gingerbread masterpiece – a stunning alternative to traditional Christmas cake. The sticky-sweetness of treacle, syrup and festive spices combine with the luxurious buttercream and decorative wreath to make this Christmas recipe a complete showstopper.

 

Ingredients

 

100g black treacle

100g golden syrup

250g light brown muscovado sugar

250g unsalted butter

4 medium eggs

250ml milk

400g plain flour

2 tsp bicarbonate of soda

2 tsp ground ginger

2 tsp cinnamon

1 tsp allspice

¼ tsp nutmeg

1 lemon, zested

For the buttercream and decoration

250g butter, softened

1 vanilla pod, halved and seeds scraped out

500g icing sugar, sifted

handful fresh rosemary

handful fresh thyme

handful sage sprigs

100g cranberries

2 tbsp granulated sugar

 

Method

1. Preheat the oven to gas 4, 180°C, fan 160°C. Grease and line the base and sides of 2 x 20cm round cake tins with nonstick baking paper. In a large pan set over a medium heat, melt the treacle, syrup, sugar and butter, stirring frequently until the sugar has dissolved. Transfer to a bowl and set aside to cool for 10 mins.
2. Put the eggs and milk in a mixing bowl and beat, using an electric whisk. Beat in the cooled treacle mixture, then sift over the remaining dry ingredients and fold in, along with the lemon zest, until just combined.
3. Divide the mixture between the prepared tins. Bake for 20-25 mins, until risen and a skewer inserted in the centre comes out clean. Leave to cool in the tins for 10 mins, before turning out onto wire racks to cool completely.
4. For the buttercream, beat the butter and vanilla seeds in a bowl. Gradually add the icing sugar, beating until pale and fluffy; set aside.
5. Using a serrated knife, cut the sponges in half horizontally to make 4 layers. Sandwich the sponges together with a layer of buttercream, then spread the top with a slightly thicker layer to cover. Thinly spread the remaining buttercream around the sides, scraping off the excess to achieve a ‘naked’ look.
6. To make a decorative wreath, weave the fresh herbs in a circle and arrange on top of the cake. Rinse the cranberries, then roll in the sugar. Arrange in and around the wreath.

Tip: To make the sponges less crumbly before icing, or even to save time on the day, you can bake them up to 2 days in advance, wait for them to cool and then wrap them in foil and baking paper, before storing them somewhere cool.

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8. Confetti Cannon Cake

 

Kick off the festivities in style with this sparkly confetti cake that’s quite literally exploding with chocolate stars and glittery gold sprinkles. With a simple Christmas cake base, packed with glacé cherries and mincemeat, and layers of sweet apricot jam, marzipan and fondant icing, this celebratory Christmas cake definitely has the wow-factor. If you’re short on time, make the cake ahead and freeze until you’re ready to decorate.

 

Ingredients

 

For the cake

140g salted butter, plus extra for greasing

140g light muscovado sugar

225g self-raising flour

2 large eggs

411g jar mincemeat

200g glacé cherries, halved

2 tbsp amaretto, optional

To decorate

1 waffle ice cream cone

20g Hobnobs nibbles

9 orange Matchmakers

20g pack Dr Oetker giant chocolate stars

25g Milky Way magic stars

4g pack Cake Décor gold glitter spray

35g ready-to-use vanilla flavour frosting

3 tbsp apricot jam

410g golden marzipan

2 tbsp icing sugar

1 tsp vodka, gin or water

410g ready-to-roll white fondant icing

35g gold confetti cake sprinkles

 

Method

1. Preheat the oven to gas 3, 170°C, fan 150°C. Grease a 20cm round, deep cake tin with butter, then line with nonstick baking paper. In a bowl, beat together butter, light muscovado sugar, flour and eggs until pale and creamy.
2. Fold in the mincemeat and glacé cherries with a metal spoon. Pour into the tin, level, then bake for 1¾ hrs until well risen and a skewer inserted into the centre of the cake comes out clean.
3. Brush the warm cake with 2 tbsp amaretto, if you like, and cool in the tin on a wire rack. Remove from the tin when cool and peel off the baking paper. If adding decorations at a later date, the cake will keep for 1 week in an airtight container.
4. Cover a tray with nonstick baking paper and put the waffle cone, Hobnobs, Matchmakers and chocolate stars on it. Spray with the glitter spray to cover. Leave to dry for 20 mins, then turn and spray the other sides.
5. Meanwhile, put the cake upside down on a cake stand or board. Use a 5cm round cookie cutter (or a knife) to remove a cylinder of cake from the centre. Transfer the cylinder to a bowl; crumble and mix with the frosting. Set aside.
6. Put a circle of nonstick baking paper over the hole in the cake. Heat the jam in a small pan until bubbling; remove and push through a sieve if there are any ‘bits’ to remove. Brush over the sides of the cake (not the top).
7. Briefly knead the marzipan, then dust a work surface with 1 tbsp icing sugar and roll out the marzipan to a circle about 5mm thick. Place the marzipan over the cake and press down until it smoothly covers the top and sides. Use a knife to trim the edges.
8. Brush the marzipan with a little vodka, gin or water. Dust a work surface with the remaining icing sugar, roll the fondant icing to about 5mm thick and use to cover the marzipan. Trim the edges. Use a knife to cut 4 x 7cm incisions in the shape of an asterisk into the top of the cake over the hole, then peel back the icing and marzipan to create an ‘explosion’ effect. Remove the baking paper.
9. Fill the hole in the cake with half the cake and frosting mixture. Use the rest to fill the cone to about 1cm from the top. Place in the centre of the cake, open-end up. Push the Matchmakers into the cone, then push the other chocolates into and around the cone on top of the cake. Scatter with confetti sprinkles, then spray with more glitter. The cake will keep for up to 1 week in an airtight container at room temperature.

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9. Low Sugar St Clements Cake

 

This pretty low sugar cake recipe is perfect for any celebration or special occasion, using Stevia to replace the sugar. The fruity sponges are sandwiched with creamy citrus icing and a drizzle of tangy orange curd for a treat everyone can enjoy.

 

Ingredients

 

butter, for greasing

6 medium eggs, separated

20g Stevia sweet low calorie granulated sweetener

75g wholemeal plain flour

100g ground almonds

2 tsp baking powder

2 oranges, zested

1 lemon, zested

175g (about 2 medium) carrots, grated

For the orange curd

1 orange, zested and juiced

15ml freshly squeezed lemon juice

75g dairy-free sunflower spread

1 egg

2 egg yolks

3-4 tbsp Stevia sweet low calorie granulated sweetener, to taste

For the icing

225g reduced-fat soft cheese

1 orange, zested

1 lemon, zested

1-2 tbsp Stevia sweet low calorie granulated sweetener

 

Method

1. Preheat the oven to gas 4, 180°C, fan 160°C. Grease and line 2 x 18cm sandwich tins. Whisk the egg whites in a large grease-free bowl until stiff, then whisk in half the Stevia. In another bowl, whisk the egg yolks with the remaining Stevia until thick and creamy – this will take about 5 mins.
2. Spoon the whisked yolks onto the whisked whites and add the remaining cake ingredients. Carefully fold everything together, trying to retain as much air as possible. Divide the mixture between the tins and bake in the oven for 30-35 mins until lightly golden and firm to the touch. Cool for 10 mins, then turn out onto wire racks to cool completely.
3. Meanwhile, make the orange curd. Put the orange and lemon juice, orange zest and sunflower spread in a small heatproof bowl. Sit the bowl over a pan of barely simmering water and heat until melted together. Meanwhile, beat the egg and egg yolks together.
4. Add the eggs to the melted juice mixture and heat, stirring, until the mixture thickens – this should take 3-4 mins. Remove the bowl from the heat and stir in Stevia to taste. Cover the top of the curd with clingfilm to prevent a skin forming and leave to cool completely.
5. For the icing, mix the soft cheese with the orange and lemon zest until smooth and add Stevia to taste.
6. Spread half of the soft cheese icing onto one cake layer and put on a serving plate. Spoon over half of the orange curd, spreading gently to reach the edge of the cake. Carefully sandwich the 2 cakes together and gently spread the remaining soft cheese icing on top. Drizzle with the remaining curd to decorate, then slice to serve.

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10. S’mores Cake

 

Sit back and relax with a slice of this spectacular s’mores layer cake, topped with crispy little meringues and a decadent drizzle of dark chocolate. Heaven!

 

Ingredients

 

For the white chocolate sponge

200g unsalted butter

100g white chocolate

4 eggs

200g caster sugar

275g self-raising flour

For the dark chocolate sponge

75g cocoa powder

4 eggs

3 tbsp whole milk

250g self-raising flour

1.5 tsp baking powder

150g unsalted butter, softened

250g caster sugar

For the meringue

2 egg whites

100g caster sugar

For the dark chocolate ganache

200g dark chocolate, chopped

300ml double cream

2 tbsp caster sugar

For the white chocolate ganache

300ml double cream

2 tbsp caster sugar

200g white chocolate, chopped

200g icing sugar, sifted

 

Method

1. Preheat the oven to gas mark 4, 180°C, fan 160°C. Grease and line four x 20cm loose-bottomed cake tins.
2. To make the white chocolate sponge, melt the butter and white chocolate in a heatproof bowl set over a pan of simmering water, stirring occasionally.
3. Remove from the heat and allow to cool for 2-3 mins before whisking in the eggs and sugar with an electric hand whisk. Fold in the flour then pour the mixture evenly between two of the prepared tins and level.
4. Bake in the oven for 20-25 mins, until a sharp knife inserted into the middle comes out clean. Allow to cool for 5 mins before removing from the tins and leaving to cool on a wire rack.
5. For the dark chocolate sponges, put the cocoa powder in a large bowl and pour over 125ml boiling water, whisking to a smooth paste. Add the remaining ingredients and mix until well combined.
6. Pour in to the remaining tins and bake for 25-30 mins, until a knife inserted into the centre comes out clean. Allow to cool for 5 mins before removing from the tins and leaving to cool on a wire rack.[Video:Baking tips – clean skewer,Text:What should a clean skewer look like?]
7. Reduce the oven temperature to gas ¼, 110°C, fan 90°C. To make the meringue topping, put the egg whites in a spotlessly clean bowl and whisk to stiff peaks with an electric hand whisk. Gradually add in the sugar, whisking after each addition, until you have a smooth, thick meringue mixture.
8. Line a baking tray with nonstick baking paper and draw a 20cm circle in the centre. Spoon the meringue mixture into a piping bag then pipe small teardrops of meringue, touching one another, to fill the inside of the circle you have drawn.
9. Cook for 30 mins at gas ¼, 110°C, fan 90°C, then increase the oven temperate to gas ½, 120°C, fan 100°C and cook for a further 45 mins, until the tips of the meringue start to turn golden. Remove from the oven and allow to cool before peeling carefully off the paper.
10. Meanwhile, make the chocolate ganache. Put the chopped dark chocolate in a heatproof bowl. Heat the cream and sugar in a small pan, until it is about to boil. Pour over the chocolate and stir constantly, until the chocolate is completely melted and the ganache is thick and rich.
11. Repeat this process with the white chocolate. Once it has cooled slightly, stir in the sifted icing sugar.
12. To assemble the cake, use one dark chocolate sponge as the base and spread with 2 tbsp dark chocolate ganache. Put a white chocolate sponge on top then spread with 2 tbsp of dark chocolate ganache. Repeat with the remaining sponges, but this time do not spread the top with dark chocolate ganache.
13. When the white chocolate ganache has cooled enough to spread, spread over the entire cake, using a pallet knife to cover evenly.
14. If the dark chocolate ganache has hardened too much to pour at this stage, you can loosen it by placing the bowl over a pan of simmering water for a few seconds, and beating well. Spoon over most of the dark chocolate ganache before placing the meringue on top and drizzling with the remaining dark chocolate ganache.

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11. Nut Free Christmas Cake

 

Celebrate the festive season in style with a nut-free Christmas cake. This fruitcake is quick and easy, and packed full of spiced dried fruits.

 

Method

1. Heat the oven to gas 4 180°C, 160°C fan. Butter and line the base and sides of a deep, round 20cm (8in) cake tin with greaseproof paper. Beat together the butter and sugar until creamy, then add the eggs and treacle and beat until combined fully. Put the raisins and cranberries in a small microwavable bowl, cover with the brandy and microwave for 30 seconds.
2. Sift in the flour, spices and baking powder, then mix well before folding in the apple, dried fruit and brandy.
3. Spoon the mixture into the prepared cake tin and bake in the oven for 1 hour, until a skewer comes out clean. Leave to cool in the tin for 5 minutes, then remove and cool completely on a wire rack.

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12. Scandi Christmas Cake

 

Method

1. Heat the oven to gas 3, 150°C, fan 130°C. Grease a 20cm (8in) tin and a 15cm (6in) tin with butter, then dust lightly with flour.
2. Beat together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition.
3. Sift in the flour, baking powder and a pinch of salt. Fold through until just combined, then fold through the ground almonds and the vanilla and almond extracts. Pour the mixture into the prepared tins and bake the larger cake for 1 hr 10 mins and the smaller cake for 1 hr-1 hr 5 mins, or until they are golden brown and spring back when pressed in the centre. If they look like they are colouring too quickly, cover with foil.
4. Leave to cool in the tins for 15 mins, then release the edges of the cake with a knife and turn out onto a wire rack to cool completely. Lightly dust the work surface with icing sugar, then roll out the marzipan until it is the thickness of a £1 coin and large enough to cover the bigger cake – approx 30cm (12in) in diameter. Then roll out another piece of marzipan, large enough to cover the smaller cake – approx 25cm (10in) in diameter.
5. Brush each cake with raspberry jam and gently cover with the marzipan. Use your palms to smooth over the edges of the cake, and trim any excess with a sharp knife.
6. Following the same process, roll out the fondant icing. Brush the marzipan layer lightly with water, then cover the cakes with the fondant icing, again using your palms to smooth it and trimming any excess with a knife. Carefully place the small cake on top of the larger one.
7. Pour the royal icing sugar into a large bowl and add 20ml cold water. Beat with an electric whisk, adding a little red food colouring until you achieve the desired colour. Add a few drops of water if the icing becomes too thick. Whisk for about 5 minutes until stiff, then spoon into a piping bag fitted with a small nozzle.
8. Using a pin, map out the outlines of your chosen designs – hearts, stars, cross-stitches and reindeer patterns. Then pipe over with small dots. Place a red ribbon around the base of each cake to finish. Leave to set for approximately 15 mins before serving.

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