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Qty Ingredients
175ml Milk
1 tbsp Christmas Tea
200ml Oil
5 Eggs
330g Flour
3 tsp Baking Powder
½ tsp Bicarbonate Soda
1 tsp Salt
  • Line a 13 x 9” tin with greaseproof paper.
  • Warm the milk with the tea in a large saucepan and bring to the boil.
  • Allow to cool slightly then strain into a jug.
  • Add the oil and eggs and whisk to combine.
  • Combine the dry ingredients together and add the wet.
  • Pour into the tin and bake at 170C for 20-25 mins.
  • Once cooled cut into 16 rounds using a 2 inch cutter.
  • Place on a cooling rack on top of a roasting tray.

Berry Ganache

Qty Ingredients
200g Frozen Mixed Berries
100ml Orange Syrup
200g Dark Chocolate
125ml Double Cream
  • Heat the orange syrup and berries together till the berries soften.
  • Blend till smooth and sieve to remove the seeds.
  • Return back to the pan and add the cream.
  • Heat slightly till just simmering and pour on over the chocolate.
  • Pour the ganache on top of the cakes and using a palette knife push the ganache over the edge of the cakes.
  • Smooth the sides with the ganache.
  • Repeat till all the cakes are covered.
  • Leave to set.

Dried Oranges

Qty Ingredients
1 Orange
150ml Water
150g Sugar
  • Thinly slice the orange.
  • Place the water and sugar in a saucepan and bring to the boil.
  • Reduce the heat and add the orange slices.
  • Simmer for 5 minutes, then remove the orange slices using a slotted spoon and place on a parchment lined baking tray.
  • Bake in the oven heated to 90C for 30mins until dried out.
  • Once dried and cooled, cut into quarters

To Decorate

Dried Orange Slices, Quartered
Dried Cranberries
75g Cream Cheese
Gold Leaf (Optional)
  • Beat the cream cheese slightly and place in a piping bag and swirl on top the cakes.
  • Garnish with the dried cranberries, orange slices and embellish with gold leaf.


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