Recipe

Christmas Cake In Cyprus Recipe

Add Step-by-Step Photos	Ivy / All my dishes 1 year, 11 months ago Some cakes which are not part of our culinary habits have been adapted by us and added to our cuisine. Among these cakes is the Christmas cake, which must have been introduced to us when Cyprus was a British Colony. I can remember it from my childh... More Prep:60m Cook:60m Servings:20	Ivy
	christmas cake

Bake the cake

Almond Paste

Royal Frosting

Decorate

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Ingredients

250 gr.unsalted butter

1 cup of sugar

2 cups of self raising flour

1 cup of raisins, sultanas, black currant (any combination)

1 cup of blanched almonds finely chopped

2 cups of dried spoon sweets or dried fruit

1 cup of walnuts crumbled

1 spoonful of baking powder

4 -5 eggs

½ spoonful of freshly ground nutmeg

1 spoonful of cinnamon

½ spoonfuls of freshly ground cloves

1 spoonful of mixed spices

a pinch of salt

¼ glass of brandy

2 – 3 spoonfuls treacle or carob syrup

Apricot jam

Ingredients For Almond Paste:

200 gr. Almonds, blanched and grounded

250 gr. Frosting sugar

2 egg whites whipped

1 spoonful of lemon juice

1 spoonful of blossom or rose water

1 vanilla

Ingredients for Royal Frosting:

2 egg whites lightly beaten

2 cups of sieved frosting sugar

1 spoonful of lemon juice

2 vanillas

1 spoonful glucose (optional)

Directions

Stage one

A few days before, we prepare the spoon sweets. In Greece and Cyprus we preserve fruit in heavy syrup and we do this with a variety of fruit so we use 3- 4 different kinds such as cherries, oranges, bitter oranges green, bitter orange peel, citrus, bergamot, walnut, etc., any type you prefer.

We wash out the syrup, strain them for 2 – 3 days and then cut them in small pieces. Otherwise use dried fruit.

Stage two

Whisk the butter and sugar together until it's light, pale and fluffy. Add brandy and treacle or carob syrup. If you don’t have any, just skip it. Sift the flour and add all the other ingredients to flour and mix well. Add to butter.

Line base of a buttered cake tin with parchment paper, and using a large kitchen spoon, transfer the cake mixture into the prepared 28 cm. diameter tin, spread it out evenly with the back of a spoon. Pre-heat oven at 180o and bake the cake for about 1 hour or until after inserting a knife or a cocktail stick, it comes out dry and clean. Cool the cake for 30 minutes in the tin, and then remove it to a wire rack to finish cooling.

In a few days

Spread the apricot jam on top of the cake and prepare almond paste (like marzipan)

Directions For Almond Paste

Blanch almonds and let them dry and grind them in any way you like but they must be really thin. Whip the eggs until frothy but you don’t have to make them into meringue. Sieve the frosting sugar and add the almonds as well as all the other ingredients and knead until a thick paste is formed. Spread the paste all over the cake with a knife and let it dry for two – three days.

2 -3 days later

Finish with Royal frosting

Directions For Royal Frosting:

Sieve the sugar and add the vanillas.

Beat the egg whites with lemon juice until frothy.

Add sugar a spoonful at a time, as well as the glucose, mixing each time we add sugar until a nice thick cream is formed.

Add decorations before the frosting becomes hard.

We use this frosting not only because it gives a nice snowy look but it also keeps cake airtight and before we cut it we can preserve it for a very long time. Decorate your cake with Christmas ornaments

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