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The 3 Best Christmas Cake

 1.Gingerbread amaretto chocolate tart

 



INGREDIENTS

  • 65 g / scant 1/3 cup coconut oil (I use this one)
  • 220 g / 1 + 2/3 cup all purpose flour*
  • 2 level tsp ground ginger
  • 2 level tsp ground cinnamon
  • ½ tsp ground all spice
  • ½ tsp ground cloves
  • ½ tsp ground nutmeg
  • ¼ tsp baking soda
  • a good pinch of fine sea salt
  • 65 g / 1/3 cup dark muscovado sugar
  • 30 ml / 2 tbsp aquafaba**
  • 75 ml / ¼ cup + 1 tbsp maple syrup or molasses


GANACHE FILLING


  • 300 g / 10.5 oz 70% dark vegan chocolate (I used Green & Blacks cooking chocolate)
  • 120 ml / ½ cup coconut cream (solid part of full fat coconut milk only)
  • 180 ml / ¾ cup almond milk
  • 80 ml / 1/3 cup amaretto (I used Disaronno)***
  • 80 ml / 1/3 cup maple syrup








Instructions

  1. Place the coconut oil in a small pot and melt it on the lowest setting. Let it cool down.
  2. Sift the flour, all the spices, baking soda and salt into a medium size bowl. Mix really well.
  3. Place the cooled coconut oil, sugar and aquafaba in a large bowl. Cream them together with an electric whisk until well combined and slightly thickened. Add the maple syrup and whisk some more until you get a thick, homogeneous mixture.
  4. Fold ½ of the flour mix into the wet ingredients and, once combined, add the remaining half. Make sure there are no flour pockets and everything is well combined, but do not knead. The dough will be quite loose and sticky, that’s fine, it’s the way it should be. Wrap the dough in a piece of cling film (glad wrap) and place it in the fridge for at least 1 hour. You can safely keep it in the fridge overnight too.
  5. Allow the dough to come to room temperature and then roll it slowly and gently between two sheets of baking paper or on a lightly floured surface.
  6. Roll the dough into a 3 mm thin circle that is large enough to cover the base of the tart tin and the sides.
  7. Roll the rolled out dough onto a rolling pin, place the rolling pin over the tart case and gently unroll the dough on the top of the tart tin.
  8. Mould the dough into the tart case (making sure it fits really snugly everywhere) and trim the excess with a sharp knife. Patch up any holes or thin edges with the off-cuts and pierce the bottom of the pastry with a fork in a few places.
  9. Place the lined tart case back in the fridge while you heat up the oven to to 175° C / 350° F.
  10. Once the oven is ready, line the inside of the pastry case with a large piece of baking paper (I crumple it first so that it’s more flexible) and then arrange baking beads (or whatever you use instead) on top of the pastry. Blind bake for 10 minutes.
  11. After 15 minutes, take the beads and the baking paper off and return to the tart to the oven for another 10-15 minutes. Allow it to cool completely.

GANACHE FILLING






  1. Place the broken up chocolate pieces and coconut cream in a clean glass or metal bowl over a bain marie (water bath). Warm them both up on the lowest setting (the water underneath should barely simmer and not boil) until the chocolate has been melted. Make sure the water does not touch the bowl the chocolate is in.
  2. Once the chocolate has melted, whisk it into the cream with a wire whisk, then add almond milk, amaretto and maple syrup. You can adjust the amount of syrup to taste, but make sure you compensate by adding more almond milk (if you end up using less maple syrup than I did).
  3. Allow the mixture to cool down and fill the tart case.
  4. Transfer the filled tart case into the fridge. Allow it to set for at least 8 hours (overnight is best). PS: this tart sets quite firm, but it wasn’t quite set when I took these photos, hence it looks a little softer.









2.Christmas Cranberry Pound Cake


 Looking for a perfect, delicious and simple recipe for Christmas desserts? Then you should try this decadent pound cake with cranberries, white chocolate and cream cheese glaze! Your family would certainly like to have this cake for Christmas!





Christmas Cranberry Pound Cake

Christmas Cranberry Pound Cake is perfect dessert for Christmas. It’s really moist, flavorful and easy to make. Above all,this cake topped with white cream cheese frosting, red cranberries and drizzled with white chocolate looks so festive and pretty enough to take a central place at your Christmas table.

Prep Time: 30 minutes

Cook Time: 65

Category: Dessert

Cuisine: American








Ingredients

For the Cake:

  • 187 grams cake flour-sifted (it’s about 1 1/2 cups plus 3 Tablespoons cake flour before sifting but you better measure it on kitchen scale because the cake could be dense or dry if you overdo it with the flour )
  • 1/2 teaspoon baking powder
  • Pinch of salt
  • 1 cup cranberries (fresh or thawed)
  • 140 grams (5 oz.) white chocolate chunk
  • 115 grams (1/2 cup) unsalted butter-softened at room temperature
  • 300 grams sugar ( 1 and 1/2 cups)
  • 1/2 cup heavy cream
  • 1/2 cup mascarpone cheese
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 2 Tablespoons browned butter

Frosting:

  • 56 grams (1/4 cup) unsalted butter-softened
  • 112 grams (4 oz.) cream cheese-softened
  • 1 and  1/2  cups powdered sugar (or more to make it thick enough to spread on top of the cake)
  • 1 teaspoon vanilla extract

Garnish:

  • handful dried cranberries
  • 1 tablespoon vegetable oil
  • 1/2 cup white chocolate chips


Instructions




  1. Preheat the convection air oven to 325 F (if you don’t have convection air oven raise the temperature to 350 F and you will have to rotate the pan half way through the baking time)
  2. Butter and flour 8.5 x 4.5 x 3 (or 9 x 5 x 3 )inches loaf pan and line it with parchment paper.
  3. Combine cake flour, baking powder and salt and sift it three times, set aside.
  4. In a small sauce pan over medium heat brown 2.5 Tablespoons butter until it’s nice amber color, remove the foam and set aside to cool.
  5. Whisk the egg with vanilla extract and set aside.
  6. Mix the butter on medium speed until it’s creamy, slowly add sugar and continue beating until it’s creamy.
  7. Add heavy cream and mascarpone, and beat on medium speed.
  8. Turn mixer on low speed and gradually add dry ingredients alternately with eggs.
  9. Add handful flour in chocolate chunks and toss them to cover evenly. Toss cranberries with a handful flour to cover them completely.
  10. Add chocolate chunks in the batter and stir well, then gently stir in cranberries
  11. Pour the batter into prepared loaf pan, smooth the top and gently tap the pan on working surface to remove the air bubbles.
  12. With a butter knife draw a line down the center of the pound cake and pour browned butter into the line.
  13. Bake until the top of the cake is golden brown and a toothpick inserted comes out clean (about 55 to 65 minutes).  If you don’t have convection air oven, baking time might be about 10 minutes longer. If the top starts browning too much tent the cake with aluminum foil
  14. Cool the cake in the pan for 15 minutes, then remove from the pan and cool on the rack.


Glaze:

  1. When the cake is completely cooled prepare the glaze.
  2. With a mixer, cream together softened butter and cream cheese until smooth. Slowly add in powdered sugar and beat until smooth, mix in vanilla extract. Spread on top of the cake.Place the cake in the fridge until the frosting is set.



Garnish:

  1. When the frosting is set melt 1/2 cup white chocolate chips with 1 tablespoon vegetable oil in a small sauce pan over low heat until it’s smooth( cool if it’s too thin)
  2. Sprinkle the cake with dried cranberries and drizzle with chocolate. (You can drizzle the chocolate with a spoon or transfer it into small zip-lock bag, cut off the corner and pipe the chocolate over the cake).









3.Chocolate Cranberry Christmas Mini Cakes


 


To bake the mini cakes, I used a gluten-free mixture of quinoa and brown rice flour, and this time I used Aquafaba instead of the flat eggs, which worked really well. I used the cake mixture to bake the square cake 9" from which I then cut out the round shapes of 2". If you plan well, you should be able to cut out 12. If you want to make the Petit Fours smaller, you can use 1 1/2" round shape and cut each into a half. I wanted to have it a little higher, so I chose the size 2".

I’ve sandwiched two together with cranberry chia jam which is quick to make and you can prepare it the night before. Originally I’ve topped the cakes with melted dark chocolate, but have decided that they need something little lighter and have changed it to the ganache. Would be lovely served with vegan cream or ice cream. 





INGREDIENTS

110g brown rice flour (3/4 cup)
60g quinoa flour (1/2 cup)
30g arrowroot (1/4 cup)
30g cacao powder (1/4 cup)
1tsp bicarbonate of soda
½tsp baking powder
pinch of sea salt
80ml maple syrup (1/3 cup)
80ml olive oil (1/3 cup)
60ml aquafaba (1/4 cup)
2tsp apple cider vinegar
1tsp vanilla
120ml rice milk (1/2 cup)

Cranberry chia jam:

100g cranberries (1 cup)
60ml orange juice (1/4 cup)
little orange zest
1tbsp maple syrup
small cinnamon stick (optional)
1tbsp chia seeds

Coating:

100g dark vegan chocolate (3.5oz) I've used Amore di Mona bulk chocolate
60ml rice milk
1tbsp maple syrup
fresh or dried cranberries












INSTRUCTIONS

  1. Preheat the oven to 175°C (350F)
  2. Line 9" x 9" baking tin with baking paper.
  3. In a large bowl whisk together brown rice flour, quinoa flour, arrowroot, cacao, bicarbonate of soda, baking powder and salt. Set aside.
  4. In a small bowl whisk together maple syrup, olive oil, aquafaba, apple cider vinegar, vanilla and rice milk.
  5. Add the wet mix to the dry mix and mix until well combined. The mix should be pourable, but not too thin consistency.
  6. Pour the mix into the prepared dish and smooth out the top.
  7. Bake for about 20 minutes or until a cocktail stick comes out clean.
  8. Remove from the oven once ready and leave to cool down before carefully removing from the tin.
  9. Place onto a flat surface and using 2" round cutter carefully cut out shapes. You should end up with 11-12 shapes.
  10. Sandwich 2 together with a generous dollop of cranberry jam.
  11. Finely chop the chocolate and place into small bowl. Gently heat the rice milk until boiling point, pour over finely chopped chocolate and stir until completely smooth. Stir in maple syrup and pour over top of each of the cakes gently smoothing out the chocolate to drip over the edge.
  12. Decorate with fresh cranberries.
  13. To make the cranberry jam place cranberries, orange juice, maple syrup and cinnamon stick into a pot and gently heat for about 10 min until cranberries have popped and are soft. Remove the cinnamon stick and mash the cranberries with a fork until smooth. Stir in chia seeds and leave to cool down for a bit before transferring into fridge to set.
  14. Enjoy!