This year we wanted to make you the most delicious Christmas cake, show you how we baked it and share our secret recipe. Molly is our star baker but she's tucked away designing all sorts of amazing things for next years collections so we enlisted a little help, over to you Cat...
Hello! For those of you who don't already know me, my name is Cat, and I run a fun little lifestyle blog over at Take Courage. To get into the festive spirit, I thought I'd bake a Christmas cake but I'm afraid my significant other, the Texan, is not a big fan of boozy fruit cakes (although I personally can't get enough of Christmas pud). So this year I thought I'd try an alternative Christmas cake, made with clementines - the smell of which never fail to remind me of Christmasses gone by. Here's how you can bake one too!
You will need
250g unsalted butter
75g light muscovado sugar
1 tsp vanilla extract
225g caster sugar
225g plain flour
1.5 tsp baking powder
Step 1: Pre-heat your oven to 180 degrees celsius / 160 degrees celsius fan / gas mark 4, and butter and line with baking paper a 20cm loose-based cake tin.
Step 2: In a pan, melt 2 tablespoons of butter. Then add the muscovado sugar and vanilla extract. Cook over a low heat, continuously stirring until the sugar has melted away into the butter and you have a glossy, smooth mixture (this should take about 3 minutes).
Step 3: Pour the caramel into your cake tin and spread a thin layer across the entire base.
Step 4: With the peel on, slice your clementines into three, across the segments. Then carefully pull the peel away so you're left with slices of clementine.
Step 5: Arrange the slices of clementine in a circle, layered on top of the caramel. Leave to one side.
Step 6: In a bowl, beat the remaining butter with the caster sugar using a wooden spoon (not your electric hand mixer, as I originally did, or else you will get showered in sugar! Be warned!).
Step 7: Add the eggs one at time, beating - now with your electric hand mixer - after each addition. Then add the flour and baking powder, and mix together well using a wooden spoon.
Step 8: Pour the mixture into your cake tin, covering the sliced clementines. Bake for 50 minutes, or a little longer if needed until a skewer comes out clean.
Step 9: Remove from the oven and leave to cool for 20 minutes. Then place a large plate on top of the cake tin, turn it over and carefully remove the tin.
Step 10: Drizzle your fabulous cake with a generous helping of honey, and enjoy with a dollop of creme fraiche!
Psst... if you love Cat's dress as much as we do it's from Nadinoo (added to our very, very long Christmas list!)