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Mini Christmas Cakes with Star filled tops

Instead of baking just one large Christmas cake, try making these mini gorgeous single-person cakes. They make a perfect Christmas Gift for your friends or family.

4 servings

Medium 60 Minutes

Ingredients

Ingredients

For the recipe Mini Christmas Cakes with Star filled tops

For the Cakes:

175 g Butter or Margarine (6 oz)
175 g Light Brown Sugar (6 oz)
Medium Eggs x 3 beaten
5 ml Dr. Oetker Moroccan Almond Extract (1 tsp)
75 g Ground Almonds (3 oz)
175 g Plain Flour (6 oz)
1 ½ g Ground Nutmeg (¼ tsp)
1 Dr. Oetker Baking Powder Sachet (1 tsp)or 1tsp from Dr.Oetker Baking Powder Tub
300 g Sultanas (10 oz)
175 g Dried Cranberries (6 oz)
150 g Glacé Cherries (5 oz)

For the Decoration:

150 g Dr. Oetker Ready Rolled Regal-Ice White Icing (5 oz)
200 g Dr. Oetker Ready to Roll Marzipan (7 oz)
10 ml Honey (2 tsp)
0,40 g Dr. Oetker Glamour & Sparkle Sprinkle

Preparation

Preparation

1

Mini Christmas Cakes with Star filled tops

Place a roasting tin of cold water in the bottom of the oven then preheat the oven to 150°C (140°C Fan, Gas Mark 2). Grease and line a 19cm (7in) square cake tin, and wrap the sides in a double layer of brown paper. In a mixing bowl, cream the butter or margarine and sugar together until pale and creamy then gradually beat in the eggs, and stir in the Almond Extract and ground almonds.

2

Sift the flour, nutmeg and Baking Powder on top and add all the fruit. Carefully mix all the ingredients together and then spoon into the prepared tin. Smooth over the top and bake in the oven for about 1 ½ hours until lightly browned, slightly risen and firm to the touch. Allow to cool in the tin before removing. Discard the tin linings and wrap in fresh paper and foil and store for 3 days before decorating.

3

When ready to serve the cakes, discard the storage wrapping from the cake. Using a 7cm (3in) round pastry cutter, push down on top of the cake within 1cm (1/2in) of the edge to make 4 circles – you may need to trim up the edges with a knife.

4

Divide the Marzipan into 4. On a work surface lightly dusted with icing sugar, roll each piece into a circle to fit the top of the cake. Brush with a little honey, secure a Marzipan circle on top and trim to neaten.

5

Lightly dust your work surface with icing sugar. Roll out 150g Regal-Ice Icing to a thickness of 5mm (1/4in) and using your pastry cutter, cut out four discs of icing.

6

Using a star shaped cutter, stamp out 4 stars from the 4 discs of icing and remove excess icing. Brush the Marzipan with a little water and carefully secure the Regal-Ice discs on top of each of the cakes. Carefully fill each star cut out with Soft Silver Pearls.

7

To finish, secure a piece of ribbon round the side of each cake.

Nutritional Information For the recipe Mini Christmas Cakes with Star filled tops

Per serving Per 100g/ ml
Energy 7001kJ
1668kcal
1603kJ
382kcal
Fat 62g 14g
Carbohydrate 254g 58g
Protein 20g 4.6g