Friday, December 16, 2011

Isaac and Scout's Christmas Cake

This year I wanted to try yet another Christmas cake something not attempted and that's when this recipe as simple as it is just lured me. This recipe is not only simple but you could involve your kids while making this....

Unsalted Butter - 225gms butter, softened
Caster Sugar - 300gms
Eggs - 4 medium, beaten
Milk - 5tbsp
Self Raising Flour - 450gms, sifted
Rind of an Orange - 1, grated (optional)

To drizzle
Milk Chocolate - 400grms
Dark Chocolate - 100gms
White Chocolate - 100gms
Edible Silver balls

Butter two cake tins, 24cm and 18cm, and line the bases with parchment paper. Heat oven to 180C/160C/gas. Beat the butter and sugar in a bowl until light and creamy. Gradually beat in the eggs adding some flour with the last few additions to prevent curdling. Using a metal spoon, fold in the remaining flour and milk. Split the mix between the tins and smooth the tops. Bake the cakes together, 30-35 minutes for the smaller and 40-45 minutes for the larger, until golden and springy. Cool in the tins, then turn out on a rack to cool fully.
Break milk and dark chocolate into a bowl and melt over a pan of simmering water, stirring occasionally. Melt white chocolate the same way. Peel the paper from the cakes and sit the largest on a plate. Spread a small blob of chocolate in the middle and sit the smaller cake on top. Drizzle with chocolate, sprinkle with edible silver balls and leave to set. 

This below picture goes to Susan for her event Black and White Wednesday!


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