Bake the look! Love the look of the showstopping Christmas cake in our 2018 Christmas Catalogue? If you fancy giving it a go here is the recipe - courtesy of very talented local bespoke caterer and baker, Jessica, from Brighton Bakes who created all the food in our catalogue especially for us.
Pear and Ginger Cake
200g stoned dates
200g butter, chopped
300g dark muscovado sugar
50g fresh ginger, grated
Zest one lemon
200g self-raising flour
1 bramley apple, grated
Heat oven to 180C (fan 160C), and butter and line two 20cm round cake tins
Pour boiling water over the dates, and leave for 5 minutes
Melt the butter in a heavy based pan, gently, then add the sugar and stir till dissolved
Take off the heat and stir in the eggs, ginger and lemon zest
Sift over the flour, then gently mix in, followed by the apple
Divide evenly between the tins, and then bake for 25 mins, or until a skewer inserted into the cake comes out with moist crumbs attached
- Jessica decorated hers with Swiss meringue buttercream, swirled to look like snow. She made pear crisps for the top by drying out thin slices of pear overnight in a low oven, and added some spiced caramel shards with chilli flakes for a dramatic flourish.
If you would like to see the recipes for the savoury foods in our catalogue, you can see their recipes in full on our blog here.