Christmas Strudel Cake

Every day I receive an email from Emerald Street, telling me all about the latest places to visit, restaurants to try, books to read or designers to look out for. Sometimes they also send recipes to try and a couple of weeks ago, this one caught my eye. It’s a recipe for Christmas Strudel cake, taken from Scandinavian Christmas by Trine Hahnemann (£16.99, Quadrille). It’s a spiced christmas cake, and is so simple to make that I promise you everyone will be amazed and think you’re the best, most skilled baker in the world if you give it a go!

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This cake is Christmas in a mouthful – the ginger, cinnamon, orange zest and rich muscovado sugar give it the spicy, fruity, almost treacle-y flavour which we usually get at Christmas in gingerbread and christmas cake. It’s a deliciously moist sponge cake which gets an extra bit of sweetness from the melted white chocolate decorating the top. The recipe called for piped white chocolate hearts to be laid over but I was impatient so I just drizzled the melted chocolate over the top, but you could decorate it in any way you fancy.

I think this cake would also be tasty with raisins and sultanas or some chopped dates which would make it a bit like a sticky toffee pudding cake, or maybe with some spiced apples or pears.

Something to bear in mind – I baked the cake for the correct length of time but it was still gooey in the centre, so you may have to bake it for a further 5 – 10 minutes to make sure the sponge is cooked right through the middle.

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I sent an email round at work telling people there was cake on offer, within 5 minutes it had all gone! I have several requests for this cake over Christmas so I definitely would recommend making it if you fancy something a bit different from the usual christmas cake this year.

Merry Christmas everyone!

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