Honey saffron Christmas cake

Name: Honey saffron Christmas cake
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 12
Cuisine: Global
Ingredients: 225 grams butter, softened, plus extra for greasing; 2 Tbsps brandy; 1 pinch pinch saffron (about 1⁄4tsp strands); 225 grams golden caster sugar; 4 eggs; 225 grams plain flour; 50 grams ground almond; 1 teaspoon baking powder; 300 grams raisin; 300 grams sultana; 100 grams natural-coloured glacé cherry, halved; 85 grams mixed peel; 50 grams whole blanched almond, roughly chopped; 50 grams whole blanched hazelnut, roughly chopped; 50 grams walnut pieces; 3 Tbsps brandy; 2 Tbsps honey

If you have approximately 3 hours to spend in the kitchen, Honey saffron Christmas cake might be a tremendous lacto ovo vegetarian recipe to try. This recipe makes 12 servings with 598 calories, 9g of protein, and 26g of fat each. This recipe covers 11% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Christmas. It works well as a dessert. Head to the store and pick up peel, raisin, ground almond, and a few other things to make it today. If you like this recipe, you might also like recipes such as Hazelnut Cake With Frozen Saffron Yogurt And Honey Drizzled Figs, Fig & honey Christmas cake, and Pears in Honey & Saffron.

Instructions

Heat oven to 160C/fan 140C/gas

Equipment you will use

Oven

Butter and line a round, deep 20cm cake tin with two layers of baking parchment (see Knowhow, below). Tie a few sheets of newspaper around the outside of the tin, level with the top of the baking parchment.

Ingredients you will need

Butter

Equipment you will use

Cake Form

Heat the brandy in a small pan, then add the saffron and leave to infuse off the heat for a few mins.

Ingredients you will need

Saffron

Brandy

Equipment you will use

Frying Pan

Put the butter, sugar, eggs, flour, ground almonds, baking powder and a pinch of salt into a bowl, then beat together until creamy and smooth.

Ingredients you will need

Almond Meal

Baking Powder

Butter

All Purpose Flour

Sugar

Egg

Salt

Equipment you will use

Bowl

Mix the fruit, nuts and brandy saffron mix into the batter and stir well.

Ingredients you will need

Saffron

Brandy

Fruit

Nuts

Spoon into the prepared tin, smooth the top and make a slight dip in the middle.

Ingredients you will need

Dip

Bake for 1 hrs, then cover loosely with foil to stop the top over-browning. Turn oven down to 140C/fan 120C/gas 1 and cook for 1 hr more until a skewer comes out clean. Leave to cool in the tin then, while its still warm, prod the cake all over with a skewer.

Equipment you will use

Oven

Skewers

Aluminum Foil

Mix the brandy and honey together and spoon over the cake. Wrap up well in foil and keep in an airtight container until Christmas, feeding with more honeyed brandy every so often.

Ingredients you will need

Brandy

Honey

Wrap

Equipment you will use

Aluminum Foil

Equipment

Ingredients

Servings:

225grams

butter, softened, plus extra for greasing 2Tbsps

brandy 1pinch

pinch saffron (about 1⁄4tsp strands)225grams

golden caster sugar 4

eggs 225grams

plain flour 50grams

ground almond 1teaspoon

baking powder 300grams

raisin 300grams

sultana 100grams

natural-coloured glacé cherry, halved 85grams

mixed peel 50grams

whole blanched almond, roughly chopped 50grams

whole blanched hazelnut, roughly chopped 50grams

walnut pieces 3Tbsps

brandy 2Tbsps

honey

Recommended wine: Cream Sherry, Moscato Dasti, Port

Cream Sherry, Moscato d'Asti, and Port are great choices for Christmas Cake. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.