P9: CHRISTMAS CAKE
P9: CINNAMON ROLL TWISTS
P10: ASSORTED TOP MINCE PIES
P11: MERINGUE CHRISTMAS WREATH WITH POMEGRANATE JEWELS
P11: MINCE PIE BUNDT CAKE
P12: SPICED GINGERBREAD WREATH
P13: CRANBERRY & WHITE
CHOCOLATE CAKE
P14: TEAR 'N' SHARE STOLLEN SWIRLS
P15: CHEERIO CHERRY YULE LOG
P16: LEBKUCHEN WITH CANDIED FRUIT & ALMOND TOPPINGS
P17: CHRISTMAS TREE BREAD ROLLS
P18: CHRISTMAS PUDDING GEO HEARTS
P20: GINGERBREAD TRIFLE
Recipe by Stockfood, The Food Media Agency
Christmas cake
SERVES 12-16
For the cake
7 large free-range eggs, separated
¼tsp cream of tartar
335g (11½oz) caster sugar
125g (4½oz) ground roasted hazelnuts
1tsp ground cinnamon
225g (8oz) plain flour
1tbsp baking powder A pinch of salt
120ml (4fl oz) hazelnut oil
For the advocaat frosting
350ml (12fl oz) whole milk
225g (8oz) caster sugar
25g (1oz) cornflour
50ml (1½fl oz) advocaat
550g (1lb 1oz) unsalted
butter, cubed, softened to room temperature
To decorate
700g (1lb 7oz) lebkuchen stars
A few rosemary sprigs
3 cinnamon sticks
3 star anise
100g (3½oz) cranberries, defrosted if frozen
1 Preheat the oven to 170°C/Gas Mark 3 and line the base of a 23cm (9in) springform cake tin with greaseproof paper.
2 Whisk the egg whites with the cream of tartar in a freestanding mixer until they form stiff peaks. Gradually add the sugar with the beaters running, then whip until stiff peaks form again. Whisk in the egg yolks and 175ml (6fl oz) cold water, stopping as soon as they are smoothly incorporated.
3 Remove the bowl from the stand mixer and add the ground hazelnuts and cinnamon. Sieve the flour, baking powder and salt into the bowl, then fold it all together carefully, retaining as much air as possible. Finally, fold in the hazelnut oil.
4 Carefully scrape the mixture into the prepared tin and level the top, being careful not to knock out too much air. Bake for 1 hour, or until a skewer inserted in the centre comes out clean. Invert the tin onto a wire rack and leave to cool upside down, still in the tin.
5 To make the frosting, warm 300ml (10fl oz) milk in a saucepan with the sugar, stirring to dissolve. Shake the cornflour into the remaining milk, then whisk it into the saucepan. Continue to whisk until the mixture thickens and starts to bubble.
6 Scrape the mixture into a freestanding mixer fitted with a whisk attachment. Whisk in the advocaat, then continue to whisk on low speed until the mixture cools to 20°C/68°F. Whisk in the butter one cube at a time until it has all been incorporated, then whisk on high speed for two minutes or until pale and voluminous.
Run a sharp knife around the edge of the cake tin to loosen the cake, then turn
