Week­end bake Win­ter spice cake

A great al­ter­na­tive to the clas­sic iced dried-fruit va­ri­ety, this de­li­cious bake will fill your home with the scent of Christmas

Ideal Home (UK) - - Contents -

Makes A 20cm sq cake

Takes 1hr 35min plus cool­ing time

FOR THE CAKE

● 225G SALTED BUT­TER, SOFT­ENED, PLUS EX­TRA FOR GREAS­ING

● 4 STAR ANISE, BRO­KEN INTO PIECES

● 225G CASTER SUGAR

● ½TSP GROUND CIN­NA­MON

● 2TSP VANILLA EX­TRACT

● 4 MEDIUM EGGS, BEATEN

● 350G SELFRAISING FLOUR

● 150G WHITE CHOCO­LATE, CHOPPED

● 4TBSP FULL-FAT MILK ● IC­ING SUGAR

● PA­PER DOILY, WITH A STAR CUT OUT OF THE CEN­TRE (TRY THE PARTY PORCE­LAIN GOLD, £4 FOR 24, TALK­ING TA­BLES)

1 Pre­heat the oven to 180°C/350°F/ Gas 4. Lightly grease the base and sides of a 20cm sq cake tin, then line with bak­ing pa­per.

2 Us­ing a cof­fee or spice grinder, grind the star anise and 25g caster sugar to a pow­der. Tip into a bowl. Add the re­main­ing sugar, but­ter, cin­na­mon and vanilla ex­tract. Beat with an elec­tric whisk un­til pale and creamy. Grad­u­ally beat in the eggs, adding a spoon­ful of the flour if the mix­ture starts to cur­dle.

3 Stir in the flour un­til al­most com­bined, then add the choco­late and milk, and stir again un­til just com­bined. Pour the mix­ture into the tin and level the sur­face. Bake for 1hr 15min or un­til an in­serted skewer comes out clean. Cool in the tin for 15min, then turn out onto a rack. Leave to cool.

4 Rest the doily on the top of the cake to act as a sten­cil and dust with the ic­ing sugar. Lift off the doily, leav­ing be­hind the pat­tern.

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.