Ode To Food has gone on holiday! But not without leaving one more recipe for 2016.
In South Africa, the holiday season is more beaches and bikinis than snow and stockings, so the only way we're getting close to a white Christmas is if we make one.
Hence, (the ode to) a white Christmas cake is born!
To make this beauty is very simple,
C A K E
250ml white sugar
5ml vanilla essence
500ml cake flour
3 large eggs
15ml baking powder
Preheat the oven to 180 degrees. Grease and line your cake tins.
Cream the butter and sugar together until light and creamy, add the vanilla essence.
Add the eggs, one at a time, beating well after each addition.
Sift the flour, baking powder and salt together, fold into the creamed mixture along with the milk.
Spoon the mixture into your prepared cake tins and bake for 20-25 minutes.
When done the cake should be golden in colour and a skewer inserted should come out clean.
Allow to cool before icing.
I C I N G
1 cup butter
4 and 1/4 cup powdered sugar
2-3 tablespoons milk
1/4 teaspoon vanilla extract
1/2 teaspoon orange blossom water
To prepare, beat together the butter and powdered sugar until smooth. Then add the milk, vanilla extract, and orange blossom water and beat until the frosting is light and fluffy.
Once the cake has cooled completely, spread the icing between and around the cake layers. I used the 'dirty icing' or 'naked icing' method. Garnish with edible flowers and serve.
There you have it, a yummy cake that looks impressive but took no time at all! Best shared with friends and maybe a cat as you can see.
We'll be back with a B A N G in 2017 with lots more recipes, table settings and even a competition or two! Be sure to check in and as always let us know if you try out one of the recipes!
The Ode To Food Team
Photographer and passionate amateur baker, Michelle is the queen of esthetics. Her favourite foods include tacos, ice cream, and Sunday Roast.