magical BAKES
spiced brandy butter and candied orange cake
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 41/2 tsp
mixed spice 4 tsp
ground ginger 1 tsp
ground nutmeg1/2 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
If making your own candied orange peel, pare the zest from the fruits in long strips. Finely slice lengthways to make long, thin strips of peel. Put into a small pan and pour over enough water to cover. Bring to a simmer and cook for 5 minutes. Drain off the water and repeat the process with fresh water two more times. Pour 300ml of water into the pan and add the
