50g blanched almonds, roughly chopped Amaretto Christmas cake for Stir Up Sunday, View bangermashchat’s profile on Facebook, View @bangermashchat’s profile on Twitter, View bangersmashchat’s profile on Pinterest, Chocolate fruit cake for Christmas | Bangers & Mash, Easy bean casserole with HECK vegan sausages, Adopt an olive tree for Christmas and a recipe for garlic and sage focaccia. Sep 14, 2020 - Explore suzy wilson's board "felicity cloake - guardian recipes" on Pinterest. I do hope you enjoy it! Sift the flour and baking powder into another bowl and then stir in the mixed spice, ground almonds and salt. Bake for about an hour, before covering with foil and baking for another half an hour or so. Put the dried fruit and peel in a bowl along with the whisky, cover and leave to soak overnight. The cake has such a featherlight texture that I almost feel as if I'm eating a mouthful of rather delicious fruit, which isn't quite the point – I think a fruit cake needs a bit more heft. It's done when a skewer inserted into the middle comes out clean – check every 10 minutes until it's cooked. A spirit seems the best choice here: which one is largely a matter of personal taste. My mum will love this x. The only spice I use is nutmeg. Place the dried fruit and mixed peel in a bowl, cover with the amaretto, and leave to soak overnight. Do you prefer them dark and rich, or lighter and zestier – and am I only the only person who loves the marzipan best of all. grated zest of 1 lemon This cake has become one of our family Christmas traditions. But what to soak it in? Tip the mixture into your prepared tin and smooth the surface, scooping out a small hollow in the middle to prevent a doming effect. Feed again with amaretto every week  until it’s time to ice the cake just before Christmas. Jan 15, 2017 - How to cook the perfect apricot tart | Life and style | The Guardian Due to out scorching weather here in Sydney, how and where does one store this beautiful cake so that it does not become rancid quickly with the heat. Stir well. I don’t understand British quantities so couldn’t compare those but I’m sure they would be similar. Baking powder has replaced yeast as the most usual leavening agent for cakes, popping up in Mary Berry's Victorian Christmas Cake from her Christmas Collection, and legendary pastry chef Claire Clark's recipe in Indulge as well as. Most fruit cake recipes tend to be plain flour and baking powder, but you do sometimes see the addition of self-raising flour as well. I will let you know how it turns out. Even Mary Berry's light soft brown sugar is a bit mild – no, what you need here is the dark muscovado employed by Claire Clark and Dan Lepard – although the vast amount of treacle the latter spoons in with it makes it taste more like parkin. It's easy to strike out apple juice and tea, both of which are too insipid to make much of an impact amongst so many other ingredients. Remove the cake from the tin and with the baking parchment still in place, wrap in greaseproof paper and store in an airtight tin. I substituted the cherries for chopped apricots and for a less seasonal and less alcoholic cake I only used 125ml of Amaretto. So sorry you were disappointed Aisha. Although fruit cakes are fair game from the moment they emerge from the oven (even the raw batter is a treat), as with so many truly great foodstuffs, they actually improve with age, especially if they're drip-fed with alcohol as they mature. Grease and line a 20cm cake tin with 2 layers of baking parchment. Mary opts for sherry, Annie Bell apple juice, Dan Lepard stout, Nigella rum, Herbert Bower whisky (in fact, lemon whisky, something which appears to be now confined to the Scandinavian market), Good Food magazine tea and whisky, and Claire Clark brandy, rum and orange juice. A ‘Jewnitarian‘ Christmas. Although the recipes themselves are very different, this seems to give the most consistent texture: fluffy, yet somehow also comfortingly solid, it provides more support for the dried fruit than the bicarb. Let me know if you do try the recipe. Stir up Sunday traditionally falls on the last Sunday before Advent, which this year is 24 November. I cheat at this stage and use a layer of shop-bought marzipan, followed by a layer of shop-bought royal icing. I made it last year and, even though I’m not generally the biggest fan of rich fruit cakes, I thought it was absolutely delicious and so it has to be made again. The mainstay of the cake, the dried fruit is, I think, largely a matter of taste – in addition to the usual vine fruits, Annie Bell adds dates, Dan Lepard prunes, Herbert Bower and Claire Clark candied peel, Mary Berry glacé cherries, and I like figs – but as long as you chop them up small enough, I leave the combination up to you. Since the prayer readies Christians for the start of Advent, this day has also become synonymous with the start of other Christmas preparations, including the mixing of the Christmas pudding. LOVE the idea of this! I’ve made a similar recipe for years and it is my all time [and now my only] Christmas cake I make. It’s essentially Guardian columnist Felicity Cloake’s recipe from her How to cook the perfect… series, but instead of using whisky I flavour my cake with amaretto, that deliciously perfumed, sweet-tasting almond-flavoured liqueur. I really like the "Cloake approach" which is to consult with the best chefs in their fields (Delia, Blumenthal, Bourdain) then try out the recipes, eventually producing a recipe of her own based on those she's consulted. I'm with them on the moistness – the fruit in both is almost disconcertingly plump, and the crumb sticky and damp but the cakes seem less rich in flavour somehow. By Eliza Acton's day, however, yeast had been largely replaced by eggs, as in Mr Herbert M Bower's recipe for Ripon Plum Cake or Christmas Cake, included in Florence White's 1932 collection. Jan 13, 2018 - Felicity Cloake: Is this delicious smoky dip the ultimate aubergine recipe – and which side of the great tahini divide are you on? Apr 6, 2016 - Felicity Cloake's pistachio and pink grapefruit cake | The Sunday Times Last year I let the children help me decorate the top of the cake with figures made from coloured icing sugar. Seventeenth-century decorations for mince pies. 125g demerara sugar The stout, meanwhile, boiled down until almost syrupy, adds a malty note which works brilliantly with the spicy, treacly gingerbread character of Dan's cake, but would be a little too savoury with a more conventional recipe. Such a PRETTY colour cake too, sort of golden and not at all heavy and dark! Good Food add marmalade in obedience to their hot toddy theme, while Claire Clark goes for chocolate spread: I can't detect either in the final cakes, unlike Nigella's chestnut purée, which has given her cake an odd, slightly furry, almost claggy texture which I'm not too keen on. I prefer a slightly lighter cake, so, controversially, I'm going to leave treacle out of it altogether. 125g soft butter A baking, fitness, life rambling blog of a baking student living in London. Culinary blog with a mix of polish , italian and english couisine.. Tomorrow is Stir Up Sunday and this is the Christmas cake recipe I will be baking. Preheat the oven to 140C. Great job Vanesther! Instead I keep my tin in the dining room, which is considerably cooler than our kitchen. I hope your friends have a wonderful wedding 🙂. I am making this cake tomorrow, just put my fruit in to soak, smells wonderful 🙂 I can’t wait, it has made me feel so Christmassy! 130g plain flour Looks amazing and I love amaretto!! Even better with the figures on top too Xxxx. ( Log Out /  The name is thought to come from a prayer in the Book of Common Prayer, which is always read in church this Sunday: Stir up, we beseech thee, O Lord, the wills of thy faithful people; that they, plenteously bringing forth the fruit of good works, may of thee be plenteously rewarded; through Jesus Christ our Lord. Admittedly, the result, cruelly dubbed "the rock of ages" by my doting dad, was still going strong long after Easter eggs were old news, but practice makes perfect, and now I'd like to think I was a bit of a dab hand with the old mixed peel. Nov 18, 2020 - Explore Vanessa Kenealy's board "Felicity Cloake" on Pinterest. I’m absolutely delighted that it went down well with everyone and thank you so much for coming back to let me know! A s the very first real cake I ever baked, Christmas cake occupies a special place in my heart. Nov 14, 2018 - A squidgy, zesty Christmas cake recipe to convince even the most diehard fruitcake denier. After all, you need to leave room for a mince pie. Karen, I made this cake but it was really flat it didn’t rise 😦. Thanks so much for bringing it to the tea time treats table! 25g crystallised ginger, chopped. 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