Debbie
24th December 2005, 15:23
Thought I'd add these two, although it's too late for this year now!
The first one is a Nigella and its gorgeous, and the second one is because Alwyn is diabetic and he loves Christmas cake, so this means he can have some of it cos theres no added sugar, just what's in the fruit.
Chocolate Log
Ingredients
For the cake:
6 eggs, separated
150g caster sugar
2 teaspoons real vanilla extract
50g cocoa
For the icing:
175g dark chocolate
250g icing sugar
225g soft butter
1 tablespoon real vanilla extract
3-5 teaspoons icing sugar to decorate
Method
Preheat oven to gas mark 4 /180oC. Line a Swiss roll tin with baking parchment, leaving a generous overhang at the ends and sides. Fold parchment into the corners to keep paper anchored.
In a large clean bowl whisk the egg whites until foamy and thick, then add 50g of the sugar and continue whisking until the whites are holding peaks but not dry. In another bowl, whisk the egg yolks and remaining sugar, until they are pale and thick. Add the vanilla extract and sieve over the cocoa, then fold both in. Lighten the yolk mixture with a couple of dollops of the whites, folding in gently, and then add the whites in thirds, mixing carefully to avoid losing the air.
Pour the cake mixture into the lined tin, and bake in the oven for 20 minutes. Let the cake cool a little before turning it out on to another piece of baking parchment.
To make the icing, melt the chocolate, either in a bowl over a pan of simmering water, or in the microwave, and let it cool slightly. Put the icing sugar into a processor and blitz to remove any lumps. Add the butter and process until smooth. Add the cooled, melted chocolate and vanilla and pulse again to make a smooth icing.
Trim the long edges of the swill roll, as well as the shortest edge, which should be towards you. Spread some of the icing thinly over the sponge, going right out to the edges. Roll up from the short side facing you, taking care to get a tight roll from the beginning, and roll up to meet the other short end. Cut one or both ends slightly at a gentle angle.
Use the sponge trimmings to make branches, then ice the log with the remaining icing, covering the cut off ends as well. Create a wood like texture and dust with icing sugar to serve
Low Sugar Christmas Cake
Ingredients
280ml Guinness
3 eggs
560g plain flour
½ tsp bicarbonate of soda
1 tsp ground nutmeg
1 tsp mixed spice
340g raisins
125g currants
100g mixed exotic dried fruits
340g sultanas
120g grated apple
120g chopped mixed nuts
225g butter
100ml brandy
Method
Preheat oven to gas mark 3/160oC . Grease and line a 23cm round tin with greaseproof paper. Mix the fruit and nuts together in a bowl with the brandy and leave to soak. In a medium bowl, whisk the Guinness and eggs together. Next, in a large mixing bowl combine the flour, spices and bicarbonate of soda. Cut up the butter into pieces and rub into the flour mixture. Into this add the fruit and nuts, then make a hole in the centre and pour in the Guinness and egg mixture. Combine until a soft dropping consistency is reached. Spoon into the lined tin and bake for approximately two hours. If it appears to be cooking on the outside too quickly, cover the top with brown paper. Once cooked cool and wrap in foil to mature for about 2 – 3 weeks. Add brandy to taste and decorate.
The first one is a Nigella and its gorgeous, and the second one is because Alwyn is diabetic and he loves Christmas cake, so this means he can have some of it cos theres no added sugar, just what's in the fruit.
Chocolate Log
Ingredients
For the cake:
6 eggs, separated
150g caster sugar
2 teaspoons real vanilla extract
50g cocoa
For the icing:
175g dark chocolate
250g icing sugar
225g soft butter
1 tablespoon real vanilla extract
3-5 teaspoons icing sugar to decorate
Method
Preheat oven to gas mark 4 /180oC. Line a Swiss roll tin with baking parchment, leaving a generous overhang at the ends and sides. Fold parchment into the corners to keep paper anchored.
In a large clean bowl whisk the egg whites until foamy and thick, then add 50g of the sugar and continue whisking until the whites are holding peaks but not dry. In another bowl, whisk the egg yolks and remaining sugar, until they are pale and thick. Add the vanilla extract and sieve over the cocoa, then fold both in. Lighten the yolk mixture with a couple of dollops of the whites, folding in gently, and then add the whites in thirds, mixing carefully to avoid losing the air.
Pour the cake mixture into the lined tin, and bake in the oven for 20 minutes. Let the cake cool a little before turning it out on to another piece of baking parchment.
To make the icing, melt the chocolate, either in a bowl over a pan of simmering water, or in the microwave, and let it cool slightly. Put the icing sugar into a processor and blitz to remove any lumps. Add the butter and process until smooth. Add the cooled, melted chocolate and vanilla and pulse again to make a smooth icing.
Trim the long edges of the swill roll, as well as the shortest edge, which should be towards you. Spread some of the icing thinly over the sponge, going right out to the edges. Roll up from the short side facing you, taking care to get a tight roll from the beginning, and roll up to meet the other short end. Cut one or both ends slightly at a gentle angle.
Use the sponge trimmings to make branches, then ice the log with the remaining icing, covering the cut off ends as well. Create a wood like texture and dust with icing sugar to serve
Low Sugar Christmas Cake
Ingredients
280ml Guinness
3 eggs
560g plain flour
½ tsp bicarbonate of soda
1 tsp ground nutmeg
1 tsp mixed spice
340g raisins
125g currants
100g mixed exotic dried fruits
340g sultanas
120g grated apple
120g chopped mixed nuts
225g butter
100ml brandy
Method
Preheat oven to gas mark 3/160oC . Grease and line a 23cm round tin with greaseproof paper. Mix the fruit and nuts together in a bowl with the brandy and leave to soak. In a medium bowl, whisk the Guinness and eggs together. Next, in a large mixing bowl combine the flour, spices and bicarbonate of soda. Cut up the butter into pieces and rub into the flour mixture. Into this add the fruit and nuts, then make a hole in the centre and pour in the Guinness and egg mixture. Combine until a soft dropping consistency is reached. Spoon into the lined tin and bake for approximately two hours. If it appears to be cooking on the outside too quickly, cover the top with brown paper. Once cooked cool and wrap in foil to mature for about 2 – 3 weeks. Add brandy to taste and decorate.