Christmas Cake

Ingredients

• 200 g soft butter
• 150 g raw cane sugar
• 0.5 tsp vanilla powder
• 4 eggs
• 400 g spelt flour type 1050
• 1 packet baking powder
• 85 ml milk (3.5% fat)
• 20 g cocoa powder
• 75 g dark chocolate (70% cacao)
• 150 g kumquats
• 30 ml orange juice
• 0.5 cinnamon stick
• 50 g nuts (e.g., almonds, hazelnuts, walnuts)
• 10 g dried cranberries
• 100 g double cream fresh cheese
• 20 g powdered sugar from raw cane sugar (1 tbsp)
• 1 tbsp whipping cream

Instructions

1. 1.

   Beat the soft butter with a hand mixer until it forms peaks. Gradually fold in 120 g raw cane sugar and vanilla powder until fully dissolved. Whisk in the eggs one at a time, beating thoroughly for about 3 minutes. Sift the flour with baking powder into portions and alternately add the milk. Then stir in cocoa powder and grated dark chocolate. If the batter is too thick, add a little more milk.

2. 2.

   Transfer the batter to a greased tart pan if needed and bake in a preheated oven at 200 °C (180 °C fan; gas mark 3) for about 40 minutes. Let it cool in the pan after baking. Wash the kumquats and prick them all around with a fork. Boil 100 ml water with the remaining raw cane sugar, orange juice, and cinnamon until simmering, then add the fruits covered and let them gently simmer for about 15 minutes over low heat. Remove from the stove and cool. Discard the cinnamon stick, then mix in nuts and cranberries.

3. 3.

   For the glaze whisk the fresh cheese with powdered sugar and whipping cream, beating vigorously with a whisk for about 3 minutes. Spread the mixture over the cooled cake. Top with the fruit‑nut blend and serve.