Home   |  Issues  |  The Daily Star Home | Volume 3, Issue 70, Tuesday, December 19, 2006




Christmas cake

This is a recipe that comes from Australia so some of the ingredients specialised for pastry cooking may not be available in Bangladesh. However, there are a number of suppliers who can import these and many more specialised kitchen hotel items in Bangladesh. With this recipe I normally would use alcohol, such as brandy, sherry and rum to soak the fruits in for a few days. However this has been deleted in this case.

Christmas Cake
For 3kg cake

Currants 300g
Raisins 200g
Sultanas 200g
Mixed Peel (lemon and Orange) 150g
Glace Cherries 50g
Apple Juice 1 litre
Butter (at room temperature) 150g
Brown Sugar 150g
Marzipan (an almond Paste) 10g
Eggs(55gr) 5 psc
Plain Flour -- sifted 150g
Almonds -- Ground 50g
Almonds--Sliced 50g
Cinnamon ¼ tsp
Nutmeg ¼ tsp
Vanilla Essence ¼ tsp
Grated Orange and Lemon Zest ½ each

Soak the fruits in a bowl in the refrigerator for 2 days to develop flavour.
In a mixing bowl beat the butter and sugar until it is white in colour. An electric hand mixer is the best way to do this. Add the marzipan and nougat to this; add the eggs gradually to this mixture while continuing to beat on a low setting. Gradually add the flour and ground almonds and beat till all lumps are removed. Fold in the cinnamon, nutmeg, vanilla essence and orange and lemon zest into this mixture along with the marinated fruits. Butter the cake pan and pour in the mixture, place in a warm oven, 160 degrees Celsius and cook for approximately 4 hrs. Use a metal or wooden skewer pushed into cake to check if it is properly cooked. If the mixture sticks to the skewer then it needs more cooking. After cooking let the cake cool and begin the decorating.

With these types of cakes and also for traditional western cakes we use a special icing called Royal Icing which is easy to make but gives a smooth white finish. For our green Christmas tree we have added green food colouring to the basic icing mixture. Food colouring is edible but must be used with care, as it only requires a very small amount to achieve the desired colour. When adding so make sure to add two drops at a time.

Royal Icing
Icing Sugar 1kg
Egg Whites 4 each
Sift the icing sugar to remove any lumps and add the egg whites to this. The mixture should be thick but pliable and not dry. Roll out the icing to approximately 5 mm thick and cover the cake, trim off any excess icing from the base using a sharp knife. Marzipan is used to make decorative flowers, leaves and in this case stars and bells for the Christmas Cakes. It can be coloured using food colouring to give contrast to the white icing and yo make the cake more visually attractive.

Almonds 1kg
Glucose 100ml
Making the paste requires using a blender or food processor to ensure that the mixture is very fine in texture and add the glucose a little at a time. The completed marzipan will be thick and will be pliable in texture. It can be stored in the refrigerator, wrapped in cling film for 2 months.

By Greg Morgan
Director of Food and Beverages
Dhaka Sheraton

News flash

Christmas enchantments from Aarong

It is the season for glitters and sparkles again. Christmas is here and it's time to start decorating your home with exciting tree ornaments and decorative candles from you guessed it-Aarong. From colourful baubles with tassels, sequined bells and stocking shaped decorations, the fun and lively ornaments are must-have pieces for your Christmas tree. Brighten up your rooms with shimmering candles in all hues from red, green, gold to purple and
silver, and get that Yuletide groove going!


-LS Desk




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