Christmas Cake

Christmas Cake

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Selvana Chelvanaigum

Infused with Dilmah Blood Orange & Eucalyptus and served with a warm, spicy caramel custard sauce.

  • Sub Category Name
  • Recipe Source Name
    Christmas Recipe Brochure
  • Festivities Name
  • Activities Name
    Real High Tea


Caramel Custard Sauce
  • 120g Castor Sugar
  • 700g Milk
  • 150g Egg Yolks
  • 55g Custard Powder
  • 35g Butter
Chocolate Dome
  • 300g White Chocolate
Christmas Cake
  • 260g Butter
  • 280g Brown Sugar
  • 5g Salt
  • 260g Eggs
  • 260g Flour
  • 200g Sponge Crumbs
  • 10g Mixed Spices
  • 5g Cinnamon
  • 5g Ginger
  • 5g Bicarb Soda
  • 5g Nutmeg
  • 500g Sultanas
  • 200g Currants
  • 300g Raisins
  • 150g Apricots
  • 60g Almonds, diced
  • 50g Dilmah Blood Orange & Eucalyptus, grounded

Methods and Directions

Caramel Custard Sauce
  • Make caramel with sugar.
  • Bring milk to boil, deglaze caramel and gradually add egg and custard mixture.
  • Return to heat and thicken until it coats the back of a spoon. Do not boil sauce.
  • Strain mixture and add butter.
Chocolate Dome
  • Melt white chocolate at 45°C. Pour into a silicone mould, tip the mould upside-down to empty the chocolate.
  • Place in a fridge to set for 5 mins.
Christmas Cake
  • Pre-heat oven to 180°C.
  • Sift all dry ingredients including the grounded tea.
  • Cream butter, sugar and eggs. Fold-in dry ingredient mixture and dry fruits.
  • Pipe mixture in silicone moulds.
  • Bake for 45 mins and cool down.
  • Place chocolate dome on top of cake and pour sauce to serve.

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