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.
We had guests over few drinks last evening and the main topic of the conversation was my husband’s Harley Davidson collection. The same Vroomvroom talk went on and on until it was time for dessert… and all of a sudden the Vroom tone changed to Mmmmm Mmmmm Mmmmm.; My super hero Chocolate Caramel Cheesecake was served and made its way triumphantly to everybody’s thinking to change the subject from biking to baking.
I sat on my throne watching the last slice disappearing, and thinking I can’t be any happier!
This super easy “No Bake” cheesecake recipe is delicious to the eyes and to the taste buds as well. It is fabulous for parties or events. I hope you will try it and bedazzle your guests the way I did.
Chocolate Caramel Cheesecake
1 cup graham biscuits, ground
½ cup butter, melted
1 tbsp brown sugar
2 cups cream cheese (like Philadelphia)
1 cup chocolate spread (like Nutella)
6 tbsp icing sugar
½ cup whipping cream
½ cup milk
2 tbsp caramel sauce
Chocolate sprinkles or chocolate chunks
Mix the biscuits, the butter and sugar until you have a moist sandy mixture. Press into a 20cm round cake and refrigerate.
Beat together 1 cup of the cream cheese, chocolate spread and 3 tablespoons of the icing sugar until well combined.
Top the biscuit base with the cheese mixture and place in the fridge to chill for 1 hour.
Beat together the rest of the cream cheese, the whipping cream, and the milk until smooth. Add the rest of the icing sugar and the caramel sauce and continue beating until combined.
Top the chocolate layer with the caramel cheese mixture and place in the fridge to chill for 2 hours.
Decorate with chocolate sprinkles or chocolate chunks and serve chilled.