FOOD + DRINK
MAKE AHEAD CHRISTMAS TREATS CONT .
Rednosed Reindeer Cake Recipe by www . bonnemaman . co . uk
Makes one 18cm cake or six individual ones Gluten-free , dairy-free and vegan !
This moist fruity cake made with Bonne Maman Apricot , Mirabelle Plum or Fig Conserve is crammed full of festive flavours and will make a memorable centrepiece for a beautifully laden table . We ’ ve stacked two cakes together to make a fun , Rednosed Reindeer cake , but just one cake will make 8-10 slices . Alternatively , bake the mixture in small baked bean tins to make cute individual Rednosed Reindeer cakes to give away as gifts .
Make ahead and freeze for up to three months !
Ingredients :
For the cake :
• 400g mixed dried fruit
• 300ml dry cider or apple juice
• 225g stoned whole dates
• 1 tbsp mixed spice
• 2 tbsp Bonne Maman Apricot , Mirabelle Plum or Fig Conserve
• 1 large ripe banana
• Finely grated zest of 1 orange and 1 lemon
• 120g fine polenta
• 2 tsp baking powder ( can use gluten-free )
• 2 large egg whites or 5 tbsp chilled aquafaba *
• 2 tbsp brandy or dry sherry , optional
For the antlers :
• 25g unsalted butter or sunflower spread
• 25g demerara sugar
• 50g golden syrup or molasses
• 1 / 2 tsp mixed spice
• 1 / 2 tsp bicarbonate of soda ( or gluten-free baking powder )
• 1 tbsp beaten egg or 1 tsp milled flaxseeds soaked in 1 tbsp water for 5 mins *
• 125g plain flour
Method :
1 . Put the dried fruit in a large mixing bowl and pour in 100ml of the cider or apple juice . Leave to soak overnight .
2 . Heat the oven to 180C , 160C fan , gas 4 . Line an 18cm round , 10cm deep cake tin or 6 small 220g baked bean tins with baking parchment .
3 . Put the dates , spice , conserve , and remaining 200ml cider or apple juice into a saucepan and simmer gently for 5 mins . Take off the heat and leave to cool .
4 . In a blender or processor , puree the date mixture with the banana . Transfer to a mixing bowl and fold in the citrus zest , soaked dried fruit , polenta and baking powder .
5 . In a separate bowl , whisk the egg whites or aquafaba into soft peaks and fold into the fruit mixture . Spoon into lined cake tins .
6 . Bake for 25-30 mins for individual cakes or 45- 50 mins for a large one , covering with foil after 30 mins . A skewer pushed into the centre of the cake should come out clean when it ’ s cooked .
7 . Drizzle the brandy or sherry over the hot cake , if using , then leave to cool in the tin .
The cooked cakes keep well wrapped in cling film and foil in an airtight tin for up to 3 days , or can be frozen undecorated .
VEGAN TIP : Use aquafaba , canned chickpea liquid , to make the cake vegan .
To decorate : 1 . To make the Rudolph Reindeer cakes , make two large fruit cakes or 6 individual cakes .
2 . Sandwich the two large cakes together with extra Bonne Maman conserve .
3 . Roll out 300g white fondant icing and , using the cake tins as a template , cut a curving line about 3cm out from the edge of the tin .
4 . Brush the top of the cake / s with a little extra Bonne Maman conserve and cover the top / s with the fondant icing .
5 . Roll 50g red fondant icing into one large or 6 small red ‘ noses ’ and press onto the middle of the cake / s .
VEGAN TIP : Ready-made fondant icing , suitable for vegans is available from major supermarkets , check the label .
To Make the Antlers : 1 . To make gingerbread dough for the antlers , put the butter or spread in a bowl .
2 . In a small saucepan , stir together the sugar , syrup and spice and bring to the boil . Add the bicarbonate of soda ( it will puff up ) and pour the hot mixture over the butter . Stir until the butter has melted .
3 . Beat in the egg or flaxseed mix and slowly blend in the flour . It will look as though there is too much flour but it will blend in .
4 . Knead the dough in the bowl until smooth .
5 . Roll the dough out between two sheets of baking parchment , to about 3mm thickness .
6 . Lift the rolled dough , still on its parchment and put on a baking sheet . Chill for 1 hour . Cut out the outline of 2 large or 12 small antlers . Lift off excess dough .
7 . Brush with extra beaten egg ( if using ) and bake at 170 ° C , 150c fan , gas mark 3 until golden and crisp - approximately 7-12 mins depending on their size .
8 . Cool on a wire rack and when cold , tape a long wooden skewer or cocktail stick to the back of each antler with strong tape and push into the cake either side of the nose .
VEGAN TIP : To make vegan antlers , use a vegan , non-dairy spread to replace the butter and milled flax seeds to replace the egg . Both available from major supermarkets .
Alternatively , use stiff brown card for the antlers . Decorate with red gingham ribbon and bells - and write your gift cards .
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