The Link Winter 2019/2020 The Link Dec-Jan 2020 v3 | Page 26

Gold & White Chocolate Christmas Cake Indulge family and friends this Christmas with a spiced sponge and gingerbread showstopper. It's the ultimate cake for the festive season. INGREDIENTS METHOD For the cake y Pre-heat oven to 180ºC/160ºC fan/gas 4. 225ml vegetable oil y Oil and line the base and sides of three 20cm cake tins with baking parchment – if your cake tins are quite shallow, line the sides to a depth of at least 5cm. y Mix the flour, baking powder, bicarbonate of soda, sugar, mixed spice and salt in a bowl. y Whisk the buttermilk, oil, vanilla extract and 75ml water with the eggs until smooth. y Pour the wet ingredients into the dry and whisk until well combined. y Scoop about a third of the cake mixture into a tin. y If using, mix the food colouring into the remaining batter and divide this between the other tins. y Bake for 25 to 30 minutes, or until the cakes have risen and a skewer inserted into the centre comes out clean. y Cool in the tins for 10 minutes, then turn out onto a wire rack, peel off the parchment and cool. y The sponges will keep, wrapped tightly in cling film, for three days, or wrap and freeze for up to two months. y To make the icing: beat the butter with half the icing sugar and vanilla until smooth. y Add the remaining icing sugar and the cream cheese, and beat again until combined – don’t over mix or the icing may become runny. 375g plain flour 3 tsp baking powder 1½ tsp bicarbonate of soda 375g golden caster sugar 1½ tsp mixed spice ½ tsp fine salt 300ml buttermilk 1½ tsp vanilla extract 3 large eggs 5ml Dr Oetker red food colouring gel (optional) For the icing 250g pack unsalted butter, at room temperature 900g icing sugar 1 tsp vanilla extract 500g tub full-fat soft cheese To decorate Edible gold spray (optional) 200g white chocolate, chopped or grated Gingerbread star tree (see recipe on the next page) Serves 20 26 To advertise call 01684 833715 or email: [email protected]