Christmas baking

Baking for Christmas is always something special. This is the one safe haven that always seems to cling to tradition. But perhaps you would like to try something different for a change… you might find yourself a new favourite goodie this year!

Below you will find the recipe for Sponge cake with lingonberries and coconut toffee glaze, Sea Buckthorn nutty meringues, Spiced apple and walnut cake, Swiss roll with fig and mascarpone cream, Fruit cake, Naked Frozen Cake, Waffle rolls with lingonberry buttercream, Rocky Road chocolate cake, Mum's Mazarin Cake, Caramel cheesecake, Christmas doughnuts and Nougatines.


Sponge cake with lingonberries and coconut toffee glaze

Sponge cake with lingonberries and coconut toffee glaze

1 hour
Ingredients

Sponge cake
3 eggs
225 g Dansukker Superfine Sugar
1 tsp Dansukker Vanilla Sugar
50 g butter
100 ml milk
210 g plain flour
2 tsp baking powder
1 tsp ground cardamom
1 pinch of salt
150 g frozen lingonberries

Coconut toffee glaze
25 g butter
70 g Dansukker Light Syrup
75 ml cream
70 g desiccated coconut
5 tbsp Dansukker Brown Sugar


Set the oven temperature to 175 °C.

Beat the eggs, sugar and vanilla sugar until white and fluffy.

Melt the butter in a saucepan, pour over the milk and mix together with the egg mixture.

Combine the flour, baking powder, cardamom and salt in a mixing bowl. Thaw the lingonberries and add to the flour mixture. Then carefully fold everything into the egg mixture.

Pour the mixture into a greased spring form, about 22 cm in diameter. Bake the cake in the centre of the oven for approx. 25 minutes.

Meanwhile, make the coconut toffee glaze. Melt the butter in a saucepan and stir in the remaining ingredients. Mix well and simmer for a couple of minutes.

Remove the cake after about 20 minutes. Set the oven at 200 °C and raise the shelf one notch. Spread the coconut toffee glaze over the cake. Return the cake to the oven and bake for a further 5-10 minutes until golden brown.

Remove the cake and leave to cool.

The recipe was made by

Dansukker

Sea Buckthorn nutty meringues

Sea Buckthorn nutty meringues

Serves 6 1,5-2 hours
Ingredients

130 g hazelnuts
130 g almonds
6 egg whites
260 g Dansukker Granulated Sugar
1 tbs almond flour

Sea Buckthorn mousse
150 ml Sea Buckthorn cordial
6 sheets of gelatine
3 tbsp water
130 g Dansukker Cane Sugar
3 egg whites
300 ml cream

Garnish
Sea Buckthorn, thawed


Set the oven temperature to 150 °C. Mix the hazelnuts and almonds.

Add one egg white and half the sugar.

Whisk the remaining egg whites in a bowl until white and foamy. Reduce the speed and add the remaining sugar a little at a time. Finally, add the almond flour. Mix everything together.

Spread the mixture onto a parchment-lined baking sheet, about 30x40 cm.

Bake in the centre of the oven for 10-15 minutes. The meringue should feel smooth and release from the paper. Allow to cool.

Meanwhile, make the mousse. Thaw the Sea Buckthorn, and mix and strain through a fine-mesh sieve to give a clear juice.

Soak the gelatine sheet in cold water. Bring the water and cane sugar to the boil. When the sugar syrup reaches 110 °C, whisk the egg whites until firm. When the sugar syrup reaches 121 °C, pour as a thin stream into the egg whites, while continuing to whisk. Continue whisking until the meringue has cooled.

Whip the cream until fluffy. Warm the Sea Buckthorn juice to about 40 °C. Press the water from the gelatine sheets and add the sheets to the juice, stirring until they have dissolved. Carefully fold in the meringue, and then the whipped cream. Pour the mousse into a piping bag and leave in the refrigerator for about 30 minutes.

Cut out 20 rounds about 7 cm in diameter from the meringue base. Pipe some mousse onto the first base. Place another round on top, then a layer of mousse and finally another round. Decorate with the thawed Sea Buckthorn and chopped nuts.

The recipe was made by

Dansukker

Spiced apple and walnut cake

Spiced apple and walnut cake

Ingredients

3 sour apples, diced.
420 g Dansukker Organic Light Syrup
3 eggs
150 g Dansukker Light Muscovado Sugar
2 tsp Dansukker Vanilla Sugar
150 ml sunflower oil
390 g plain flour
1 1/2 tsp baking powder
1 1/2 tsp bicarbonate of soda
1 tbsp ground cinnamon
1 tsp ground cardamom
1/2 tsp ground ginger
1/2 tsp salt flakes
100 g walnuts, chopped

Icing
150 g Dansukker Icing Sugar
4 tbsp whipping cream
100 ml cream cheese
2 tsp Dansukker Vanilla Sugar
3 tbsp water (add more if necessary)


Set the oven to 175 °C and grease a 2-litre sponge cake tin.
Mix together the diced apple, syrup, eggs, muscovado sugar, vanilla sugar and oil in a large bowl.
Combine the dry ingredients in another bowl and then stir a little at a time into the apple mixture to give an even mixture. Add the walnuts.
Pour the mixture into the cake tin and bake in middle of the oven for 55-60 minutes. Remove from the oven and leave to cool.
Mix all the ingredients for the icing together in a food processor. If it is too thick, add a little more water.
Spread over the cake and leave to set in the refrigerator for at least 20 minutes before serving.

The recipe was made by

Dansukker

Swiss roll with fig and mascarpone cream

Swiss roll with fig and mascarpone cream

Ingredients

Cake base
3 eggs
125 g Dansukker Granulated Sugar
1 tsp Dansukker Vanilla Sugar
120 g plain flour
1/2 tsp baking powder
peel of 1 untreated lemon
2 tsp ground cinnamon

Mascarpone cream
350 ml whipping cream
250 g mascarpone
3 tbsp Dansukker Icing Sugar
6 tbsp fig jam


Preheat the oven to 250 °C and line a baking sheet with greased baking parchment.
Whisk the eggs, granulated sugar and vanilla sugar until white and fluffy.
Combine the flour and baking powder, cinnamon and lemon peel, and carefully fold in the mixture. Spread out evenly on the baking parchment.
Bake in the centre of the oven for about 5 minutes. Sprinkle the Swiss roll with sugar, turn it upside down onto a sheet of baking parchment and carefully remove the parchment.
For the mascarpone cream: whisk the cream lightly and mix with the mascarpone cheese. Sieve the icing sugar into the mixture and carefully fold in the fig jam.
Spread the cream over the Swiss roll base and roll up. Store in a cool place.
Before serving sprinkle with icing sugar and add berries of your choice.

The recipe was made by

Dansukker

Fruit cake

Fruit cake

Ingredients

250 g raisins
10 figs, dried
10 apricots, dried
150 ml cognac or orange juice
250 g butter
135 g Dansukker Brown Sugar
4 eggs
240 g plain flour
50 g almonds, whole
65 g hazelnuts, whole
2 tsp baking powder
butter and breadcrumbs for the cake tin


Cut the fruit into pieces and mix in a bowl with the cognac or juice. Leave to stand for an hour.
Butter and crumb a rectangular 2-litre bread tin. Preheat the oven to 175 °C.
Beat the butter and sugar until fluffy. Stir in the eggs, one at a time. Add half of the flour, half of the fruit mixture and then the rest of the ingredients. Mix well.
Pour into the tin and bake in the centre of the oven for approx. 1 1/2 hours. Leave to cool in the tin for 10 minutes before turning out.
Dust with icing sugar and serve the fruit cake in thin slices, preferably with a glass of sherry.

The recipe was made by

Dansukker

Naked Frozen Cake

Naked Frozen Cake

1 cake, 8-10 portions
Ingredients

Cake bases (3)
225 g butter, warmed to room temperature
360 g Dansukker Superfine Sugar
140 g Dansukker White Syrup
5 eggs
450 g plain flour
2 tbsp cornflour
2 tsp baking powder
1 tsp salt
150 ml milk

Jam
500 g of your choice of berries (e.g. raspberries or blueberries)
285 g Dansukker Jelly Sugar Multi

Cream cheese frosting
100 g butter, warmed to room temperature
300 g cream cheese
360 g Dansukker Icing Sugar
1 tsp Dansukker Vanilla Sugar
3 tsp gingerbread spices

Iceberg decoration
225 g Dansukker Granulated Sugar
50 ml water
60 g Dansukker Glucose Syrup
Blue food colouring


Cake bases
Preheat the oven to 175 °C.
Grease three round cake tins (16-20 cm in diameter).
In a large bowl, whisk the butter, sugar and white syrup until light and creamy.
Add the eggs one at a time.
Sift in the flour, cornflour, baking powder and salt together with the milk, and stir into a smooth batter.
Divide the batter between the three tins and bake for 35-40 minutes.

Jam
Combine the berries and jelly sugar in a pan and boil for 5-10 minutes, depending on the type of berry. The mixture should become fairly solid. Allow to cool.

Cream cheese frosting
Whisk all the ingredients together.

Iceberg decoration
Heat the sugar, glucose syrup and water to about 160 °C.
Add blue colouring.
Pour the sugar mixture onto baking parchment and leave to cool completely. Break into pieces.

Assemble the cake
If the cake bases are too thick, cut them in half lengthwise. Spread a layer of jam over the base, keeping it away from the edges. Layer the remaining bases and jam. Spread the frosting over the top and decorate with the icebergs and hundreds and thousands (optional).

The recipe was made by

Dansukker

Waffle rolls with lingonberry buttercream

Waffle rolls with lingonberry buttercream

makes 20-25
Ingredients

Waffles
135 g melted butter
135 g Dansukker Granulated Sugar
270 g plain flour
300 ml mineral water or regular water

Buttercream
200 g butter, warmed to room temperature
300 g Dansukker Icing Sugar
3 tbsp lingonberry powder or lingonberry jam
100 g cream cheese


Waffles
Mix the butter, sugar and flour into a smooth dough, and gradually dilute with water.
Heat the waffle iron and grease thoroughly the first time.
Add about 1 tbsp of the dough to the iron, press together and cook for 1-3 minutes depending on the heat.
Remove using a frying spatula and roll up quickly.

Buttercream
Whisk the butter until it turns white. Add the icing sugar, lingonberry powder and cream cheese.
Continue whisking for a short while.
Place the cream in a piping bag and pipe into the ends of the waffle rolls.

The recipe was made by

Dansukker

Rocky Road chocolate cake

Rocky Road chocolate cake

10-12 pieces
Ingredients

100 g butter
100 g dark chocolate, chopped
3 eggs
150 g Dansukker Dark Muscovado Sugar
75 g Dansukker Light Syrup
180 g plain flour
100 g NonStop or smarties
50 g mini marshmallows
100 g peanuts or cashews


Preheat the oven to 175 °C.
Grease a springform cake tin (22-26 cm in diameter).
Melt the butter, remove from the heat and add the chopped chocolate, stirring until it melts.
Whisk the eggs, sugar and syrup until fluffy.
Fold in the flour and add the melted chocolate.
Carefully mix in the NonStops, marshmallows and nuts.
Pour the mixture into the cake tin.
Bake for 20-30 minutes.
Decorate with marshmallows and chocolate sauce.

The recipe was made by

Dansukker

Mum's Mazarin Cake

Mum's Mazarin Cake

A 30 x 23 cm rectangular tin or a 26 cm round tin
Ingredients

200 g butter, melted
2 eggs
190 g Dansukker Superfine Sugar
60 g Dansukker Icing Sugar
50 ml Dansukker White Syrup
240 g plain flour
2 tsp baking powder
1/2 tsp almond extract
150 ml milk
50 g almond paste, grated


Preheat the oven to 175 °C.

Line the tin with baking parchment.

Melt the butter. Meanwhile, mix together the eggs and sugar in a bowl, using a ladle, not an electric whisk. Next, add the syrup.

Mix together the flour and baking powder in a bowl and leave aside.

Add the milk and the almond extract to the melted butter.

Mix the almond paste and the milk mixture into the egg mixture, followed by the butter mixture. Don't worry if you notice any lumps. They will disappear during baking.

Pour the mixture into the tin and bake at the bottom of the oven for about 15-20 minutes.

Allow to cool and dust with some icing sugar.


Tip
Top with icing or melted chocolate.

The recipe was made by

Dansukker

Caramel cheesecake

Caramel cheesecake

24 cm round loose-based tin
Ingredients

12 digestive biscuits
75 g butter, melted
3 tsp cinnamon

600 g cream cheese
240 g Dansukker Light Muscovado Sugar
1 tsp Dansukker Vanilla Sugar
Grated zest of half an untreated lemon
4 large eggs
150 ml whipping cream

Caramel sauce
200 ml whipping cream
90 g Dansukker Granulated Sugar
100 ml Dansukker Light Syrup
100 g butter
1/2 tsp Dansukker Vanilla Sugar


Mix the cream, sugar, butter and syrup in a saucepan and boil until the sauce thickens. Add the vanilla sugar.
Tip: For salty caramel, add 4-5 tsps sea salt flakes.


Preheat the oven to 175 °C.

Crush the digestive biscuits and mix them together with the melted butter and cinnamon.

Place the biscuit crumb mixture in the bottom of the tin and even out with a spoon. Refrigerate while you make the filling.

Cheesecake
Mix together the cream cheese, sugar and lemon zest.

Add the eggs and the whipping cream while stirring.

Pour the filling into the pastry shell and drizzle a little caramel sauce (about 100 ml) on top. Swirl the sauce with a fork.

Bake in the middle of the oven for about 60 minutes or until the mixture firms up.

Leave to cool and then refrigerate. Once fully chilled, carefully loosen the edges of the tin and remove it. Pour more caramel sauce over your cheesecake and serve.

The recipe was made by

Dansukker

Christmas doughnuts

Christmas doughnuts

Makes 8-10
Ingredients

150 g plain flour
80 g Dansukker Superfine Sugar
1 1/4 tsp baking powder
2 tsp Dansukker Vanilla Sugar
3/4 tsp salt
100 ml milk
50 g butter
1 tsp lemon juice
1 egg, lightly beaten
50 g butter, melted
+ rapeseed oil to brush the tin


Preheat the oven to 200 °C.

Brush the doughnut tin with plenty of rapeseed oil.

Combine the flour, sugar, baking powder, vanilla sugar and salt in a bowl.

Combine the milk and the lemon juice in a small bowl and stir.

Melt the butter. Add the milk, lightly beaten egg and melted butter to the dry ingredients and combine.

Pour the mixture in to reach halfway up the sides of the cavities. Piping the mixture into the cavities will make your life easier.

Bake at the bottom of the oven for about 6-8 minutes. Allow the doughnuts to cool for a few minutes, then remove them from the tray. Brush each cavity with the melted butter as you remove the doughnuts.


3 TOPPING SUGGESTIONS

Cinnamon and sugar
45 g Dansukker Granulated Sugar
1-2 tsp ground cinnamon
50 g butter, melted

Combine the sugar and cinnamon. Brush the doughnuts with some butter while they're still warm and dip them in the sugar.

Icing and crushed peppermint rock
120 g Dansukker Icing Sugar
1-2 tsp water
70 g crushed peppermint rock

Mix together the icing sugar and water to make a smooth icing. Dip the doughnuts in the icing and decorate with crushed peppermint rock.

Gingerbread icing
120 g Dansukker Icing Sugar
1-2 tbsp water
2 tsp gingerbread spice

Mix together the icing sugar and water to make a smooth icing. Mix 2 tsp gingerbread spice into the icing.
Spread the icing over the doughnuts.

The recipe was made by

Dansukker

Nougatines

Nougatines

Ingredients

90 g Dansukker Granulated Sugar
140 g Dansukker Glucose Syrup
2 tbsp water
140 g white sesameseeds
20 g butter
200 g Nutella


Preheat the oven to 180 °C.

Combine the sugar, water and glucose syrup in a saucepan and heat up to 112 °C.

Remove the saucepan from the heat, add the butter and sesame seeds. Stir the mixture until it melts fully.

To stop the mixture spreading, drop half a teaspoon of the mixture onto a silicon macaroon pad.

Bake in the oven for 10-12 minutes, constantly keeping an eye on them. The pralines should turn golden without burning. Allow to cool for a few minutes before spreading the Nutella.

Pipe or spoon the Nutella on the smooth side of half the praline discs. Place another praline circle on top and press lightly, making sure you don't break them.

The recipe was made by

Dansukker

You will find more recipes for Christmas cakes here »