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 December 2021 edition of Olive.
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This story is from the December 2021 edition of Olive.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
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