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Christmas is finally here and our excitement is getting higher with every passing hour. It is the most special time of the year which brings cozy winter meals paired with our favourite cocktails and sumptuous desserts. If there is one thing Christmas is incomplete without, it is nothing but cakes. We cannot deny that cakes are an inseparable part of Christmas. Indeed, Christmas cakes have knitted the Christmas celebration across the globe in a single thread.
For you to have a great Christmas, we have brought two amazing recipes of cakes curated by Chef and Author Pallavi Nigam Sahay. She brings together culinary expertise, wide-ranging travel, and her passion for the beverage in a sumptuous visual book, lush with photographs Infused with personal experience. Believe me, these cake recipes are a steal. Wanna know the recipes? Scroll down.
Rose Cardamom Cake
Could there be anything better than an aromatic and delicious rose cardamom cake? Probably not! The aromatic pairing of rose and cardamom gives the comfort you were looking for. Here’s how you can make it this Christmas.
Ingredients
- 225 gm salted butter
- 225 gm caster sugar
- 4 large eggs
- 225 ml yogurt
- 350 gm all-purpose flour
- 50 gm pistachios, chopped
- 1 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 2 tsp cardamom powder
- 2 tsp rose water
- A pinch of saffron
- For the glaze (optional)
- 100 gm white chocolate
- 2 tbsp milk
Method
- Preheat the oven to 180 degrees Celsius. Grease a 23-cm round cake tin with high sides, and line it with baking parchment.
- Add the saffron and rose water to the yogurt and set aside.
- In a separate bowl, add the butter and sugar, and using a handheld or an electric whisk, whisk till they become smooth.
- Whisk in the eggs one by one. As soon as the eggs are incorporated, whisk in the rose water, yogurt, and saffron mixture.
- Whisk till everything is smooth. Sift in the flour, bicarbonate of soda, and baking powder.
- Add the cardamom powder and pistachios and gently fold everything in.
- Tip the batter into the baking tin and bake to 180 degrees Celsius for 35–40 minutes, or until a skewer inserted into the center comes out clean.
- Allow the cake to cool in the tin for 10 minutes and then transfer it to a cooling rack.
- Let it cool for 15 more minutes, then peel off the baking parchment. Place it on a chopping board, a serving plate, or a cake stand.
- Allow it to stand while you prepare the glaze.
- To make the glaze, place the white chocolate in a saucepan along with the milk.
- Simmer gently on low heat till the chocolate is melted. Cool for 5–6 minutes and then drizzle on top of the cake.
- Ensure the cake is completely cooled before you drizzle the glaze.
Crumbly Semolina Cake With Yogurt Pistachio Frosting
Yet another cake that can make your Christmas even special is the crumby semolina cake topped with a yummy yogurt pistachio frosting. Semolina gives the desired texture to this cake and makes it worth remembering. Here's the recipe.
Ingredients
- 4 large eggs
- 100 gm sugar
- 100 ml sunflower oil (or any neutral oil)
- 60 ml milk
- 1 tsp vanilla extract
- 300 gm semolina
- 80 gm all-purpose flour
- ½ tbsp baking powder
For the syrup
- 125 gm sugar
- 350 ml water
- 2 tbsp orange juice or juice of one orange
- A few rose petals or a few drops of rose water Decoration (optional)
- 1/4 cup Greek yogurt
- 1 tsp icing sugar
- 1 tsp rose water
- A few dried rose petals or buds
- ½ cup of chopped pistachios
Method
- Preheat the oven to 180 degrees Celsius. Grease a 23-cm springform pan with butter and line the base with baking parchment.
- In a large bowl, using a handheld whisk or an electric whisk, whisk the eggs until frothy.
- Whisk in the sugar, vanilla extract milk, and oil. Gently fold in the semolina, flour, and baking powder.
- Tip the batter into the springform pan and bake at 180 degrees Celsius for 20 minutes.
- To make the syrup, in a saucepan, add the water and sugar and boil till the sugar is melted.
- Keep stirring, turn down the heat and simmer for 4–5 minutes. Add the orange juice and rose water. Mix well.
- Let it simmer for one more minute and then take it off the heat. Set aside until required
- Take the cake out of the oven and place it on top of a cooling rack, without demoulding it.
- Use a skewer to poke holes in the surface of the cake. Pour the syrup over the cake and let the cake absorb it.
- Let it stand for at least 60 minutes.
- To decorate the cake, place the yogurt, rose water, and icing sugar in a small bowl. Use a fork to gently mix them together.
- Spread the yogurt mixture on top of the cake and sprinkle some pistachios.
- Place the cake on the serving platter and serve.
Merry Christmas!
