Christmas bunt cake with fresh and dried cranberries, hazelnuts and spices, covered in delicious white chocolate glaze. When this cake is in the oven your whole house is filled with the amazing smell of cinnamon- you just can't wait to eat it!
This is the last post before Christmas, (there are still so many things to be done at my house!) , I wish you all very Merry Christmas!
For the cake:
- 2 cups plain flour
- 70g ground almonds
- 3 tsp gingerbread spice
- 1 tsp baking powder
- 1/2 tsp bicarb. of soda
- pinch of salt
- 1/2 tsp cinnamon
- 1/2 tsp ground ginger
- 225g soft, unsalted butter
- 1/2 cup caster sugar
- 3/4 cup light brown sugar
- 3 eggs
- 1 1/2 tsp vanilla paste or extract
- 1 cup greek yoghurt or sour cream
- 1 cup toasted whole hazelnuts
- 1 cup fresh cranberries
- 3/4 cup dried cranberries
For the glaze:
- 3/4 cup white chocolate chips
- 3/4 cup icing sugar
- 3 tbsp double cream
Beat the butter and both sugars until pale and fluffy, then add eggs, one at a time and mix until smooth. Add vanilla extract and yoghurt (or sour cream) and mix until combined.
Add all dry ingredients and mix just until smooth, stir in fresh and dried cranberries and hazelnuts.
Pour the mixture into a greased bunt tin and bake in a pre-heated oven at 170C for about 45-60 minutes, until skewer inserted in the middle comes out clean.
When ready take out the oven and leave to cool a little, take out the tin and leave on a cooling rack to cool completely.
To make the glaze melt the chocolate and cream over a bain-marie, leave to cool for couple of minutes. Whisk in icing sugar.
Glaze the cake and decorate with sprinkles if you like.