Christmas cake
Ingredients
- 250 g flour
- 200 g peanuts
- 150 g almonds
- 150 g brown sugar
- 100 g butter
- 60 g white chocolate chips
- 60 g dark chocolate chips
- 50 g honey
- 35 g milk
- 20 g gingerbread spice mix
- 10 g cocoa powder
- 10 g baking powder
- Melted white chocolate
- Rosemary sprigs
- Cranberries
- Powdered sugar-coated cranberries
Preparation video
In a bowl, combine warm milk and honey, stir until the honey is dissolved. Add melted butter and combine all.
In a different bowl, combine flour, chopped almonds, brown sugar, cocoa powder, baking powder, gingerbread spices, chopped peanuts, chocolate chips, and stir carefully. Add the combined wet ingredients. Stir until the consistency is smooth.
Grease the baking dish with butter and pour in the batter, evening the top. Bake at 180 C for 50 minutes.
When the cake is ready, garnish with melted white chocolate, make a wreath out of rosemary sprigs and decorate with cranberries and sugar-coated cranberries.
Preparation
In a bowl, combine warm milk and honey, stir until the honey is dissolved. Add melted butter and combine all.
In a different bowl, combine flour, chopped almonds, brown sugar, cocoa powder, baking powder, gingerbread spices, chopped peanuts, chocolate chips, and stir carefully. Add the combined wet ingredients. Stir until the consistency is smooth.
Grease the baking dish with butter and pour in the batter, evening the top. Bake at 180 C for 50 minutes.
When the cake is ready, garnish with melted white chocolate, make a wreath out of rosemary sprigs and decorate with cranberries and sugar-coated cranberries.
Christmas cake
Ingredients
- 250 g flour
- 200 g peanuts
- 150 g almonds
- 150 g brown sugar
- 100 g butter
- 60 g white chocolate chips
- 60 g dark chocolate chips
- 50 g honey
- 35 g milk
- 20 g gingerbread spice mix
- 10 g cocoa powder
- 10 g baking powder
- Melted white chocolate
- Rosemary sprigs
- Cranberries
- Powdered sugar-coated cranberries
Preparation
In a bowl, combine warm milk and honey, stir until the honey is dissolved. Add melted butter and combine all.
In a different bowl, combine flour, chopped almonds, brown sugar, cocoa powder, baking powder, gingerbread spices, chopped peanuts, chocolate chips, and stir carefully. Add the combined wet ingredients. Stir until the consistency is smooth.
Grease the baking dish with butter and pour in the batter, evening the top. Bake at 180 C for 50 minutes.
When the cake is ready, garnish with melted white chocolate, make a wreath out of rosemary sprigs and decorate with cranberries and sugar-coated cranberries.
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