Cranberry Filled Christmas Cakes
Mini Christmas Cakes
These mini Christmas cakes turned out super cute. With a cranberry jam filling and coconut cranberry frosting, they are everything. I baked them in almost individualized tins of about 10cm. I say almost because cutting it in half gives you the perfect portion. Don’t worry if you don’t have the smaller baking tins. You can easily just make one normal sized cake. You’ll just have to extent the baking time to 30-40 minutes. Trust me, these cranberry filled Christmas cakes are quite simple to make and don’t require any special decorating skills. I mean the pictures speak for themselves. I call them rustic but super cute.
If you already have it you can use the cranberry, grape jam as filling instead of making your own.
Get the mini chocolate shavings by going ham with a vegetable peeler on a piece of chocolate.
It’s only last week when someone else pointed it out, I realized I have an addiction. An addiction to cranberry that is. When the cranberry season is upon is literally anything can and will include cranberries. When getting groceries, it might not even be on the list but if I see it there I’ll get it just in case. At a certain point my boyfriend even asked me why we have so many cranberries.
When putting our Christmas menu together the safest way was to get 1kg of cranberries. The amount of joy I got from actually getting a box of cranberries, you can’t imagine. What does one make from 1kg of fresh cranberries? Andrea’s chorizo and cranberry balls, with enough cranberry sauce to satisfy all my cravings and as garnish for a cranberry punch. All together it adds up. Are there any cranberry lovers out there or is it just me?
Impress with Less:
Cranberry filled Christmas Cakes
- Handheld mixer
- 4 10cm diameter cake tins
- 300 gram cranberry
- 1 orange zest and juice
- 6 tbsp maple syrup
- 1 tsp vanilla
- ½ tsp rose water
- 1½ cup cassava flour
- ½ cup arrowroot flour
- 1 tsp baking soda
- Pinch of salt
- ½ cup ghee
- 2 tsp vanilla
- 2 tsp lemon juice
- 5 eggs
- ½ cup maple syrup
Coconut Cranberry Frosting
- 1 can full fat coconut milk 400ml chilled overnight
- 2 tbsp maple syrup
- 1 tbsp orange juice
- 2 tbsp cranberry jam
- Chocolate shavings
Cranberry Jam and Cake
- Preheat oven to 165°C.
- Prep 4 10cm cake tins with coconut oil.
- Melt the ghee and allow to cool down.
- Split 3 eggs and keep the egg whites in a separate bowl.
- Mix the yolks with the remaining eggs, maple syrup, vanilla and lemon.
- Mix all dry ingredients in a different bowl and whisk the yolk mixture in it.
- Use a handheld mixer to mix the egg whites till you have stiff peaks.
- Slowly fold in the egg white into the batter.
- Divide the batter over the 4 cake tins and bake in the oven for 20 to 25 minutes.
- While the cake is baking start prepping the jam. Wash the cranberries.
- Put all the ingredients for the cranberry sauce in a pan on medium heat. Stir and allow to cook till the cranberries pop and it thickens. About 10-15 minutes. Set aside and cool.
Frosting and Filling
- Allow the cake to cool down completely before you start decorating.
- To make the frosting take the coconut can out of the fridge. Scoop out the thickened section on top and you can use the coconut water for something else.
- Add the maple syrup and orange juice to the bowl and mix with a handheld mixer till you get a smooth but thick consistency.
- Add 2 tbsp of the cranberry jam to the frosting and fold together.
- Slice the cakes in half and fill with the cranberry jam.
- Top with the coconut, cranberry frosting and add some chocolate shavings on top. Voila ready to enjoy.