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OK, so it's coming up to that time of the year again - Christmas. Christmas everything, christmas dinner, christmas pudding, christmas cake. I'm starting with the Christmas Cake.
Lets make this year’s Christmas cake a little bit decadent, with a lot of fruit, a little bit glazed fruits and a long soak. This recipe makes a 1.5 kg cake in an 18 cm round cake tin. Remember that a great quality Christmas cake is made using plenty of quality ingredient and needs time to soak the dried fruit.
130 grams sultanas
130 grams currents
130 grams raisins
130 grams dried apricots
130 grams dates
130 grams prunes
1 cup (250 ml) port
½ an orange – zest and juice
½ an lemon – zest and juice
130 grams glazed fruits – I use glazed pineapple, peaches and figs
130 grams glazed cherries
155 grams plain flour
65 grams almond meal
¼ teaspoon baking powder
1 pinch of ground cinnamon
1 pinch of mixed spiced
130 grams unsalted butter
130 grams brown sugar
About a week ago, or maybe a month ago or even longer if you are super organised or you could do it now and make the cake in 4 weeks’ time for Christmas soak all the dried fruit together in a non-corrosive bowl with the port, orange and lemon zest and juice. The dried fruit to be soak together is the sultanas, currents, raisins, dried apricots, dates and prunes.
When you are ready to make your cake, grease and line and 18 to 20 cm round cake tin with butter and baking paper. Pre-heat the oven to 155C.
Roughly chop the glazed fruit into about 2 cm pieces.
Sift together the dry ingredients, the flour, almond meal, baking powder, cinnamon and mixed spice.
Cream together the butter and sugar in a mixer master until light and fluffy. If you don’t have a mix master you can cream it together by hand. It just might take a little longer. Once the butter sugar mixer is light and fluffy, add each egg one at a time and beating well to combine together. Remove from the mix master.
To make the cake batter add the sifted dry ingredients to the butter mixer. In my kitchen I make about 8 time the recipe at once, so this is done with glove wearing hands, but you can use your favourite wooden spoon. The batter just needs to start to come together, as you will continue to mix once you add the dried fruit.
Add all the dry fruit and the soaking liquid into your cake batter, along with the glazed fruit and cherries. Mix together until combined and fruit is evenly spread through the cake batter.
Pour into you pre-line cake tin and bake at 155 C for 2 hours. Cool the cake in the tin.
This cake should keep for a while, but remember to keep it in an air tight tin, maybe in a dark corner of the pantry.
See you soon, and have a safe and happy Christmas.