Some of us just aren't quite organised enough, and don't have quite enough spare time to bake a proper Christmas cake weeks in advance of Christmas itself. That weekend is just lost somewhere in the midst of the dark, cold weekends of early winter.
So thank goodness for Thomasina Miers, who came to the rescue on one of these weekends when we 'should' have already baked a Christmas cake, with a recipe for a slightly lighter, super quick and easy not-quite Christmas cake.
Dried figs, raisins and apricots are cooked with red wine and brandy; butter and sugar is melted in; stirred with some flour and toasted almonds, and baked for 40 minutes. And ta-dah, a Christmas cake is ready in less than an afternoon. Easy-peasy: no planning, no organisation. Served with a dollop of crème fraîche and a drizzle of maple syrup, this beats any normal, heavy Christmas cake, this Deember.
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