2 HOURS + COOLING + CHILLING | SERVES 15 A LITTLE EFFORT
This spectacular cake, full of spice and winter flavours of orange and brandy is a great alternative for those who don’t like a traditional Christmas cake. Decorated with candied orange, the recipe makes more than you need but the extra candied orange can be a great edible gift or a little sweet treat served when friends visit. Alternatively, skip step 1 and buy whole glacé clementines and whole orange peel (available from buywholefoodsonline.co.uk), dust the whole clementines in caster sugar and cut the candied orange into strips to get our signature cover look.
Kerrygold Pure Irish Salted Butter 225g, plus extra for the tin
plain flour 325g
cornflour 25g
baking powder 4 1/2 tsp
mixed spice 4 tsp
ground ginger 1 tsp
ground nutmeg 1 /2 tsp
caster sugar 350g
orange 1, zested
eggs 3
vanilla bean paste 1 tsp
natural yogurt 250ml
BRANDY BUTTERCREAM
egg whites 3
caster sugar 240g
Kerrygold Pure Irish Salted Butter 360g
brandy 2 tbsp, plus 1 tbsp for the syrup
vanilla bean paste 1 tsp
CANDIED ORANGE PEEL
navel oranges 2 large
caster sugar 300g, plus 2 tbsp
This story is from the {{IssueName}} edition of {{MagazineName}}.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber ? Sign In
This story is from the {{IssueName}} edition of {{MagazineName}}.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber? Sign In
kitchen therapy with Rosie Birkett
Give salad the Jersey Royal treatment with Rosie's rustic new potato platter
PUB MENU The Barley Mow
Put aside some quality time at the weekend to recreate this relaxed Anglo-French pub menu from a newly restored Mayfair landmark
BOLTHOLE Fort Road Hotel, Margate
Kentish ingredients, local artists and extra touches of hospitality give this distinctive seafront hotel the perfect combination of contemporary style and seaside nostalgia
COOK LIKE A LOCAL South Korea
Su Scott introduces the deep, complex flavours of this East Asian country
READY? SET MENU? GO!
Delegate decision making to the experts - say feed me, thrill me. Rather than poring over menus, opting for a great-value set menu or a blow-out tasting experience allows you to kick back and relax, confident that incredible food will follow
Speedboat Bar SIGNATURE DISH
Whip up a spicy chillispiked dish and zingy ginger cocktail from Thai canteen Speedboat Bar in London's Chinatown
Coronation chicken cups
Give this gorgeously creamy filling the canapé treatment - perfect for easy entertaining
3 WAYS WITH Pickles
Whether it's cornichons, onions, beetroots or dill pickles, you can do so much more than you might think with these vinegary beauties
Keep it sweet
Show-off desserts to end your meal with a flourish, from food writer Claire Saffitz
Cook with the season
That sweet spot between spring and summer brings with it some of the very best produce
