התמונה להמחשה בלבדChristmas cake
This classic European pastry presents a perfect harmony of deep culinary richness and a dense, indulgent texture, brimming with premium dried fruits macerated in fine spirits and crunchy pecans. The aromas of warm spices intertwine with the brightness of citrus zest and rose water, creating a sophisticated festive dessert designed for the special moments at the conclusion of a meal, ideally paired with tea or a digestif.
- Prep
- 5 min
- Servings
- 4
- Difficulty
- Medium
Instructions
- 1Heat oven to 160C/fan 140C/gas
- 2Line the base and sides of a 20 cm round, 8 cm deep cake tin. Beat the butter and sugar with an electric hand mixer for 1-2 mins until very creamy and pale in colour, scraping down the sides of the bowl half way through. Stir in a spoonful of the flour, then stir in the beaten egg and the rest of the flour alternately, a quarter at a time, beating well each time with a wooden spoon. Stir in the almonds.
Nutrition
- Calories
- 884
- Protein
- 14.6g
- Carbs
- 91.4g
Recommended Equipment & Products
Chef tips
To keep the dried fruit from sinking to the bottom, try tossing them in a little flour before folding into the batter. This ensures they're evenly distributed for a perfect slice every time. For a kid-friendly, alcohol-free version, swap the brandy for natural grape juice. For an extra festive touch, serve the cake with a generous dollop of chilled non-dairy whipped cream.
Culinary reasoning
This classic European pastry presents a perfect harmony of deep culinary richness and a dense, indulgent texture, brimming with premium dried fruits macerated in fine spirits and crunchy pecans. The aromas of warm spices intertwine with the brightness of citrus zest and rose water, creating a sophisticated festive dessert designed for the special moments at the conclusion of a meal, ideally paired with tea or a digestif.
