Cranberry & white chocolate cake with turmeric
Serves 10-12 | Preparation and baking time +2 hours
Instructions / Crust
Line the cake/bread tins with softened butter and breadcrumbs/crushed almonds/nuts. Set the oven to 175°C/~350°F/gas mark 4 (no fan). Rinse and steam the unpeeled clementines for ~35 minutes, halve and discard the possible seeds and hard stems. Mush the soft fruit in a blender and add apple sauce, if needed (to reach 300 ml/320 g). Melt the butter and let cool a bit. Beat the eggs with sugar until the mixture is stiff and white. Mix the baking powder with the flour. Turn the flour gently to the egg-sugar froth, add all other ingredients and mix gently. Pour the dough into the tins and bake in the lower part of the oven for 55-60 minutes. Let cool in the tins and flip carefully on a serving plate. You can freeze the crust pieces for future use. Thaw the pieces for 24 hours in the fridge.
Instructions / Filling
Whip the cream. Add the mascarpone cheese and mix well. Melt the white chocolate carefully in a dry bowl in either bain-marie (over boiling water/steam) or in the microwave and let cool slightly. If the chocolate heats up too much and becomes granulated, add a drop of vegetable oil to smoothen the texture. Mix the soft chocolate into the cream-cheese mix. Add the cranberries and sugar to taste.
Instructions / Assembly
Cut the crust pieces into 6-8 layers (3-4 thin layers/piece) and moisten them with skimmed milk. Thawed pieces absorb the milk slowly so be patient. It doesn’t matter if the pieces break or fall slightly apart; the crust is compact/dense (resembles gingerbread dough) so just assemble the pieces together to form layers. Spread a generous amount of cranberry-white chocolate cream on top of each layer and on top of the cake. Garnish with e.g. tiny gingerbreads and cranberries and let set in the fridge for at least 30 min before serving. To serve, cut thin pieces with a saw blade knife and add some extra berries.
Serves 10-12 | Preparation and baking time +2 hours
Ingredients / Crust
A handful of breadcrumbs, almond flour or crushed almonds/nuts and 2 tbsp butter to line two rectangular cake/bread tins (size 12-14 x 26-30 cm)
50 ml (~50 g) butter
55 ml (~50 g) macadamia nut oil (or 50 g more butter)
235 ml (~250 g) ricotta cheese
3 eggs
200 ml (~170 g) caster sugar
400 ml (~200 g) plain flour/APF
1 teaspoon baking powder
4-6 clementines -> 300 ml* (~320 g) fruit mush
apple sauce (1 tablespoon -> several tablespoons; *quantity depends on the amount of clementine mush)
Zest of 1 lime
4 teaspoons cinnamon
3 teaspoons fresh turmeric or 1 heaped teaspoon ground turmeric
1 teaspoon ground vanilla seeds or 2 teaspoons vanilla extract
0,5 teaspoon all spice
0,5 teaspoon bitter orange/Seville orange
0,5 teaspoon ground cloves
0,25 teaspoon nutmeg
Later: 150-200 ml (150-200 g) skimmed milk to moisten the crust and tiny gingerbreads/cookies and cranberries/other berries to garnish the cake
Instructions / Crust
Line the cake/bread tins with softened butter and breadcrumbs/crushed almonds/nuts. Set the oven to 175°C/~350°F/gas mark 4 (no fan). Rinse and steam the unpeeled clementines for ~35 minutes, halve and discard the possible seeds and hard stems. Mush the soft fruit in a blender and add apple sauce, if needed (to reach 300 ml/320 g). Melt the butter and let cool a bit. Beat the eggs with sugar until the mixture is stiff and white. Mix the baking powder with the flour. Turn the flour gently to the egg-sugar froth, add all other ingredients and mix gently. Pour the dough into the tins and bake in the lower part of the oven for 55-60 minutes. Let cool in the tins and flip carefully on a serving plate. You can freeze the crust pieces for future use. Thaw the pieces for 24 hours in the fridge.
Ingredients / Filling
600 ml (~600 g) heavy cream/double cream
235 ml (~250 g) mascarpone cheese
130 g white chocolate (~180 ml when melted)
75 ml (~50 g) of dried cranberries or 100 ml (~50 g) fresh cranberries
1-3 tbsp caster sugar
Instructions / Filling
Whip the cream. Add the mascarpone cheese and mix well. Melt the white chocolate carefully in a dry bowl in either bain-marie (over boiling water/steam) or in the microwave and let cool slightly. If the chocolate heats up too much and becomes granulated, add a drop of vegetable oil to smoothen the texture. Mix the soft chocolate into the cream-cheese mix. Add the cranberries and sugar to taste.
Instructions / Assembly
Cut the crust pieces into 6-8 layers (3-4 thin layers/piece) and moisten them with skimmed milk. Thawed pieces absorb the milk slowly so be patient. It doesn’t matter if the pieces break or fall slightly apart; the crust is compact/dense (resembles gingerbread dough) so just assemble the pieces together to form layers. Spread a generous amount of cranberry-white chocolate cream on top of each layer and on top of the cake. Garnish with e.g. tiny gingerbreads and cranberries and let set in the fridge for at least 30 min before serving. To serve, cut thin pieces with a saw blade knife and add some extra berries.
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