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Recreate our Christmas Showstopper!

Christmas Cake

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

Ingredients

200g stoned dates

200g butter, chopped

300g dark muscovado sugar

2 eggs

50g fresh ginger, grated

Zest one lemon

200g self-raising flour

1 bramley apple, grated

 

Method

  • 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 give it a try, we’d love to see how you got on - find us on Instagram, Facebook or Twitter and show us your bakes!

 

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.

Seasonal Savoury Recipes

Posted: 21 Nov 2018

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