Apple – Cranberry – Clementine – Cinnamon… These are the necessary key words to make you want to bake this elegant Christmas cake.
Nothing beats a smoothly frosted cake semi-naked look, I promise you it’s so easy to prepare anyone should give it a chance.
I couldn’t resist, but taking photos from different angles and post them on all of my social medias accounts.
I have tried many recipes for the festive season. I hope I’ll get the chance to share them all, since all of my spare time lately has been spent on Christmas shopping hearing Georges Michael and Mariah Carrey songs on repeat.
APPLE CRANBERRY CAKE WITH CINNAMON FROSTING FLAVOR
1 cup whipping cream
1 teaspoon ground cinnamon
200g unsalted butter (at room temperature)
1 ½ cup sugar
4 cups flour, sifted
2 tsp baking powder
1 tsp baking soda
½ tsp salt
¼ cup Clementine juice
¼ cup dried cranberries
1-2 red apples, cored and sliced (skin on)
1 tsp brown sugar
½ tsp cinnamon
To make the frosting, add 1 teaspoon of cinnamon to the whipping cream and whisk on high speed for 3 minutes or until fluffy. Refrigerate.
Preheat oven to 175° C. Butter and flour a cake pan.
Beat butter and sugar together until light and fluffy, add eggs, vanilla, flour, baking powder, baking soda and salt.
Pour Clementine juice gradually while mixing and scraping down the bowl with a spatula as you go. Turn off the mixer and fold in the cranberries.
Pour the batter in the cake pan and decorate with the apple slices arranging them close together and overlapping on top of the batter.
Mix brown sugar and cinnamon together and sprinkle this over the apples. Drizzle with limoncello liqueur (or lemon juice).
Bake for 45-55 minutes. Cake is done when a toothpick inserted in the center comes out clean.
Cool the cake in the pan on a wire rack.
Frost the cake with your chilled cinnamon icing. Sprinkle with icing sugar. Decorate with cinnamon sticks, kumquat and fresh cranberries, if desired.
Hello hungry people:) I have good news for you, this cake recipe is so simple that even the most amateur cook may bake it. And with the almond crumble that tops it, you will end up with a celebratory treat to serve on ceremonial occasions like Christmas.
What makes this cake looks fabulous is the Bundt pan and the glaze. So if you are tempted to try this recipe please don’t skip these two steps, especially the topping.
1 ½ cup sugar
1 cup / 2 sticks unsalted butter
2 teaspoons vanilla
2 ¾ cups all-purpose-flour
½ teaspoon salt
1 teaspoon baking soda
2 teaspoons baking powder
½ cup milk
3 tablespoons lemon zest
1 cup fresh or frozen (and thawed) blueberries
For the topping
3 tablespoons icing sugar
1 tablespoon lemon juice
3 tablespoons flour
2 tablespoons dark brown sugar
2 tablespoons oats
2 tablespoons almonds, broken or sliced
2 tablespoons butter, at room temperature
Preheat the oven to 185 degrees C. Grease and flour a 12-cup pan.
In a large bowl, beat butter and sugar together until light and fluffy, about 3 minutes. Beat in eggs, one at a time. Beat in vanilla.
Sift flour, salt, baking soda, and baking powder in a large bowl. Add gradually to butter mixture. Beat until well mixed, making sure to scrape down the bowl with a spatula.
Fold in lemon zest and blueberries and transfer to pan.
Bake for 60-70 minutes or until a toothpick inserted in the center comes out clean.
Remove the cake from the oven and let it cool on a wire rack for at least ten minutes before trying to remove it from the pan.
To make the topping, combine flour, sugar, oat and almonds. Add the butter and rub the mixture with your fingers to make small clumps. Spread the mixture on a baking tray and cook in oven for 7-10 minutes. Let cool. To make the glaze,whisk together icing sugar and lemon juice. To finish,drizzle the glaze over the cake and immediately sprinkle with the almond mixture and wait for the glaze to dry before serving.
I love our Christmas family gatherings and all the good food that comes in between. This year I wanted to change from my ginger cookies giveaways and made cranberry bread instead. What’s better than a Stollen recipe!
The origin of this bread is German and traditionally baked during Christmastime. Sweetened with honey and packed with dried fruits, this recipe contains no sugar. I wrapped each loaf with Christmas papers and twines, the presentation and the taste were amazing.
Merry Christmas to all and happy baking during the holidays!
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1 cup dried cranberries
1 cup dried raisins
¼ cup fresh orange juice
1 tbsp cointreau
1 tbsp active dry yeast
¼ cup lukewarm milk
2 tsp honey
1 cup all-purpose flour
½ cup/100g unsalted butter, softened
1/3 cup honey
1 large egg, beaten
1 tbsp grated orange zest
½ cup peeled, slivered almonds
3 to 4 cups all-purpose flour
1 tsp salt
2 tbsp unsalted butter, melted
2 tbsp granulated sugar
2 tsp ground cinnamon
Place the dried fruits in a bowl and drizzle with orange juice and liquor. Stir the mixture to coat and set aside.
In another bowl sprinkle the yeast with warm milk and wait until it rises and makes a good head of froth (about 10 minutes). Add honey and flour and set aside for another 15 minutes.
In the mixer bowl, add the cranberries and raisins, the yeast mixture, butter, honey, egg, orange zest, almonds and salt. Start mixing adding the flour gradually, half cup at a time until the dough starts to pull away from the sides of the bowl and is smooth and elastic.
Wrap the dough in an oiled plastic film and cover with a damp tea towel. Leave to rise in a warm place for 1 hour, or until doubled in volume.
Knock back the dough and divide into 2 portions. Shape each portion into an oval; alternatively roll the dough in one large loaf without dividing it. Glaze with melted butter and sprinkle with the sugar and cinnamon.
Line the baking sheet with parchment paper, place carefully the dough, cover with tea towel and leave again to rise for another 45 minutes to 1 hour.
Preheat the oven to 185 degrees C/ 365 degrees F for 10 minutes. Place the dough in the middle rack of the oven and bake for 25-30 minutes. If using thermometer the internal temperature of the bread should reach approximately 90 degrees C (190 degrees F).
Remove from the baking sheet and place on a rack to cool.