Serves 10-12
adjust servings:

Tick the ingredients you need to add your shopping list.

For the candied peel:

For the sponge:

To decorate:

  1. To make the candied orange, peel the orange skins using a vegetable peeler and finely cut into thin strips. Cut the oranges in half and squeeze the juice into a saucepan and set aside. 
  2. Fill a small saucepan with water and bring to the boil. Put the orange peel into the water and allow to boil for one minute. Strain off the water. 
  3. Add the orange peel to the saucepan with the orange juice and add the granulated sugar. Cook on a low heat for about 20-25 minutes until the liquid has evaporated. Put the candied orange peel onto a plate and allow to cool completely. 
  4. Preheat oven to 170˚C/160˚C fan/gas mark 3. Line 20cm round deep cake tin with a double layer of parchment / baking paper around the sides and on the base. 
  5. Place the butter, caster sugar and vanilla bean paste into a mixing bowl then whisk together until the mixture is light and fluffy. 
  6. Break the egg into a separate bowl, then one at a time whisk into the mixture. Add in the ground almonds and beat again. 
  7. Sieve the self-raising flour and baking powder together. Gently fold into the mixture.  
  8. Then fold in the candied orange and dark chocolate chunks. 
  9. Spoon the cake mixture into the lined cake tin and smooth the top. 
  10. Place the cake in the middle of the oven and bake for 1 hour 15 minutes to 1 hour 30 minutes until the cake is golden brown. Check the cake is fully baked by placing a skewer or knife into the centre of the cake. If it comes out clean the cake is cooked. 
  11. Leave to cool in the tin for 20 minutes then turn out onto a wire rack and allow to cool completely. Trim off the top of the cake to make it even. 
  12. To decorate the cake, turn the cake upside down onto a cake board, making bottom of the cake the top.
  13. Warm the orange marmalade. Then pass through a sieve to remove any peel. Spread all over the top and around the sides of cake using a pastry brush.
  14. Cover the cake with Dr. Oetker Fondant Icing Ready Rolled following the instructions on the box. 
  15. Spray Dr. Oetker Silver Shimmer Spray evenly all over the iced cake. Leave to dry for 30 minutes.
  16. With the excess fondant, knead until smooth. On a surface dusted with icing sugar, roll the fondant to 5mm thick. Using a snowflake cutter, cut out multiple snowflakes for the sides of the cake. Finish off the snowflakes by putting a tiny snowflake from Christmas party sprinkles in the middle of each. Using a paintbrush and a little water, stick the snowflakes to the side of the cake. Add some tiny snowflake sprinkles in between the large snowflakes.
  17. Melt the white chocolate according to package instructions. Pour into a piping bag and cut a small hole in the end of the bag.
  18. Pipe “Happy Christmas” on top with the melted white chocolate. 

Nutrition Facts

Top tip: If you don’t have a snowflake cutter, print out a snowflake stencil and using sharp knife, trace around the stencil. Your fondant decorations can be made ahead of time, store in and airtight containing and be careful when sticking to the cake as then can be fragile. 

 

Recipe brought to you byZahraFiles

CakesChristmasSweet thingsSpecial OccasionsBaking

Popular in Cakes

Gem's mince pie & whiskey caramel baked Alaska