Christmas Holly Cake

PREP TIME: 30min

COOK TIME: 1hr

SET TIME: 8hrs SERVES: 10-12

INGREDIENTS:

Cake:

  • 250g raspberries

  • 1 ½ cups caster sugar

  • 150g unsalted butter, melted

  • 2 eggs

  • 1 cup greek style yogurt

  • 2 tsp vanilla essence

  • 2 cups self-rising flour

  • 1 tbsp lemon zest

  • 1 tbsp lemon juice

  • Spray oil

Royal Icing

  • 4 cups icing sugar

  • 3 tbsp meringue powder

  • ¼ cup water (warm)

  • ¼ cup lemon juice

  • 2 drops red food coloring

  • Christmas holly toppers of choice

METHOD:

  • Step 1: Preheat oven to 160°C.

  • Step 2: Grease an Angel Food cake pan with spray oil.

  • Step 3: Place the sugar, butter, eggs, yogurt, vanilla essence, lemon zest, lemon juice and flour into a large mixing bowl. Whisk together to combine.

  • Step 4: Fold through the raspberries.

  • Step 5: Pour the cake mixture into the cake pan and bake for 1 hour or until cake is cooked through.

  • Step 6: Turn cake out of pan and onto cooling wire rack to cool.

  • Step 7: Begin making Royal icing by combining icing sugar and meringue powder in a large mixing bowl. Mix together well.

  • Step 8: Add warm water, lemon juice and red food colouring. Beat together until stiff smooth consistency forms.

  • Step 9: Ice cake using a piping bag, spatula and turntable.

  • Step 10: Top with Christmas holly toppers and set aside for icing to set for 6-8 hours.