Christmas Torte Recipe

Hello Everyone!

The festive season is almost here. Can you smell that Christmas roast? We can! We hope that the preparations for your Christmas celebrations and your present-hunting are going smoothly.
Just to give you something else to look forward to, we would love to share with you a wonderful Christmas torte recipe that comes from one of our students, Karen. We’ve tried this recipe ourselves and we were hugely impressed by the torte. We think you will be too. This recipe is definitely a ‘keeper’ for years to come. One of the things we love about it is that it’s great for using leftover egg whites, which you can freeze until you’re ready to use them.
Christmas Torte
500gm caster sugar
1 tablespoons of baking soda
250gm mixed dried fruits such as cherries, orange-peel, sultanas, ginger etc)
100gm shortbread crushed into crubels
125gm walnuts roughly chopped
125gm hazelnuts slightly roasted
1 teaspoon cinnamon
2 ground cloves
8 eggwhites
Little soft butter to grease the cake tin
Candied cherries and peeled almonds to decorate the cake on the topTo serve
500ml thickened cream, whipped
Little homemade vanilla essenceMethod

  • Grease the cake ring and line it with some baking paper.
  • Preheat your oven to 170degrees (fan force 160).
  • Mix all the cake ingredients together but not the egg whites.
  • In a separate bowl whisk the eggwhites to a light foamy liquid and add to the remaining ingredients and mix well.
  • Spoon the mixture into the spring form and decorate with almonds and cherries.
  • Cook in the oven for 45 minutes.
  • Remove from the oven and the cake ring and cool on a cake rack.
  • You can keep the cake in a cake tin for up to a week or tightly wrapped in the fridge for several weeks.
  • Before serving warm the cake a little and serve with the cream which you flavour with some vanilla essence.
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