The enchanted Christmas cake recipe is a classic dessert that has been around for many years. Despite sounding like a cake from the fairytale of Cinderella, this dessert is a cake with an extra special ingredient you will not find anywhere else. It is also one of the easiest to make, which makes it ideal for any occasion.
The enchanted Christmas cake recipe is a great pastry to make with children at home and a perfect breakfast pastry for people looking for something quick and tasty. It is also a perfect dessert to make if you are hosting a party.
As it contains no gluten, it is also suitable for people with celiac disease or severe gluten intolerance and can be served with or without any toppings.
How To Make An Enchanted Christmas Cake Recipe?
The enchanted Christmas cake recipe is time-consuming but easy to make. It’s a great dessert for people of all ages and can be made in bulk and stored in the freezer for up to three weeks.
Ingredients
- 200g butter, plus extra for greasing
- 200g light muscovado sugar
- 200g ready-to-eat dried apricot kernels
- Glans of one blood orange, diced
- Finely grated zest of one lemon
- 1 tsp vanilla extract
- 2 tbsp golden syrup
- 100g plain flour
- 2 eggs, beaten and lightly frothed (or one egg and a splash of milk)
- ½ tsp baking powder
- 1 tsp ground mixed spice
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- ½ tsp freshly grated nutmeg
- 2 tbsp orange flower water
For The Pistachio Paste
- 100g shelled pistachio
- 100g icing sugar, sifted, plus extra for rolling out and dusting
- 1 egg white, lightly beaten
- ½ tsp almond essence
- 1 tsp lemon juice
- Green food coloring
For The Icing
- 2 large egg whites
- 2 tsp lemon juice
- 150g icing sugar
- 2 tsp liquid glucose
To Finish
- 1 tbsp apricot jam
- 3cm wide ribbon of red tissue paper
- 1 sprig of holly and ribbon of silver tinsel
- Chocolate sprinkles
- 1 edible silver ball (optional)
- Icing sugar for dusting
Methods
Step 1: To begin, preheat your oven to 180°C. Place the butter and muscovado sugar into a bowl and beat them with an electric whisk. Add the apricot kernels and mix through.
Step 2: To prepare your pistachio paste, place the pistachio nuts, icing sugar, egg white, almond essence, lemon juice, and green food coloring into a bowl of a food processor and blitz until smooth.
Step 3: Set aside one-half of the cake batter for later use. Mix the rest of the batter with all the other ingredients, except flour and baking powder, in a large mixing bowl.
Step 4: Lightly grease a 20cm (8in) springform cake tin. Add the flour and baking powder to the cake batter. Mix well until it is thoroughly incorporated into the batter.
Step 5: Spoon half of your pistachio paste into your cake tin and use a spatula to spread it evenly over its base.
Step 6: Pour the rest of your cake batter over your pistachio paste using an electric hand whisk or a large spoon.
Step 7: Bake in your oven for approximately 1½ hours. The cake will be cooked when a skewer inserted into the center comes clean. Allow it to cool before removing the tin from the springform cake tin and allowing it to cool completely on a wire rack.
Step 8: While the cake is cooling, you can make your icing. Beat together the egg whites and lemon juice until doubled in volume. Gradually add the icing sugar and liquid glucose until it is all incorporated into your mixture. If you want to achieve a smooth result, use an electric whisk for this step so that it does not form gritty peaks.
Step 9: Spread the rest of your pistachio paste on your cake.
Step 10: Set aside about 1/4 of your icing for later use. To create a smooth finish, use an electric whisk to beat your remaining icing until it is thick enough to stick to your cake. You may want to leave it overnight in the fridge so that it becomes even thicker and easier to apply.
Step 11: Once you have the icing consistency, use an electric hand whisk or a large spoon to cover the top and sides of your cake with the rest until they are completely covered.
Step 12: To finish your cake, press a piece of green tissue paper onto the icing. Cut out a circle using a stencil or cookie cutter that is 1cm larger in diameter than your tissue paper.
Step 13: Tear 2cm wide strips along the edge of the green tissue paper and stick them around the bottom and sides of your cake.
Step 14: Roll out your icing to about 5mm thick (the consistency of soft playdough). Using a knife, cut a circle out of your icing just over 6cm in diameter. Press it onto the top of your cake and ensure it is smooth and even.
Step 15: Place your edible silver ball into the center of your icing circle and decorate with chocolate sprinkles and holly.
Step 16: To finish, leave your enchanted Christmas cake recipe as-is or place a ribbon around the edge of your cake. This is a fun and creative way to add a little bit of festive flair to your cake. You can also serve it with red and silver tinsel for a Christmas decoration.
Nutrition Facts Of Enchanted Christmas Cake Recipe
| Nutrition | Amount |
|---|---|
| Calories | 55.98kcal |
| Fat | 2.05g |
| Cholesterol | 21mg |
| Sodium | 67.13mg |
| Carbohydrates | 8.88g |
| Protein | 1.70g |
Amazing 5 Serving Ideas Of An Enchanted Christmas Cake Recipe
1. Serve with a dollop of cream or a scoop of vanilla ice cream for dessert.
2. Mix the cake with a little brandy or rum and serve as an after-dinner treat or at an after-dinner party.
3. Melt some white chocolate, dip your cake into it, and roll it in chocolate sprinkles for a delicious finishing touch.
4. Roll the cake in grated coconut before serving for a tropical flare.
5. Top your cake with slivered almonds, caramelized hazelnuts, or toasted pine nuts for extra texture and taste, depending on your preference.
How Many Weeks Before Christmas Should One Make The Cake?
It is advisable to allow at least two weeks before you plan to serve it for Christmas. You can even make the cake up to a few days before serving it.
The last thing you want on Christmas day is a dry and soggy cake that has been sitting around for an extended period.
If you do not plan to eat the cake within three days, then wrap it in plastic and store it in a cool place for up to five days.
Conclusion
I hope you enjoy the enchanted Christmas cake recipe as much as I do. This cake is perfect for any Christmas celebration, whether a small get-together with friends and family or a large gathering of people.
It tastes great, looks fantastic, and is different from any other cake you will find in a store. It also gives you plenty of time to decorate your finished cake or have the kids get involved before Christmas day.
It doesn’t take much time or effort to make, and it is a beautiful way to add a bit of Christmas cheer to your Christmas. Thank you for reading this article about the enchanted Christmas cake recipe.
