Sicilian Lemon Christmas Cake by Jemma Melvin
Christmas with a tangy twist
Platinum Pudding winner Jemma Melvin is taking us back to the flavour where it all began… LEMON! Jemma has created this beautiful alternative Christmas cake with tangy lemon flavours. A lighter fruit cake with Limoncello soaked fruit, filled with our Renshaw Sicilian lemon Icing and made to look like a Christmas pud with our NEW Sicilian Lemon ‘Extra’ Fondant Icing.
Merry Christmas!
Uploaded by Amelia Connolly
Baking ingredients
- 250 g Dried Mixed Fruit
- 50 g Mixed Citrus Peel
- 70 g Dried Apricots
- 30 g Dried Cherries (or glace cherries)
- 40 g Dried Cranberries
- 100 ml Limoncello
- 200 g Baking Spread
- 130 g Caster Sugar
- 4 Eggs
- 250 g Self-raising Flour
- 1 tsp Baking Powder
- 130 ml Milk
Decorating ingredients
- 200 g Renshaw Sicilian Lemon Icing (1 tub)
- Approx 350g Renshaw Sicilan Lemon 'Extra' Fondant Icing
- Rainbow Dust Leaf Green Progel
- Red Ball Sprinkles or Rend Fondant Balls
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Instructions
Preparing The Fruit:
Step 1
Weigh out each of the different fruits and place into a bowl or tub with a lid.
Step 2
Pour over the Limoncello and stir
Step 3
Place on the like and leave to soak overnight.
Baking The Cake:
Step 4
Preheat your oven to 160c/Gas mark 3 & grease and line two 7 inch cake tins.
Step 5
In a large bowl add the baking spread and sugar. Beat with a wooden spoon or mixer until creamy.
Step 6
Add the eggs gradually until combined.
Step 7
Then gently mix on the flour, baking powder and milk until combined.
Step 8
Finally add the soaked fruit and mix again.
Step 9
Split the mixture between the two tins.
Step 10
Bake for 60-70 minutes, until a skewer comes out clean.
Step 11
Cool the sponge inside the tin for 10 minutes and then take out of the tin to completely cool.
Assembling The Cake:
Step 12
Place one of the sponges on a cake stand of your choice.
Step 13
Pipe the Sicilian lemon frosting in swirls to cover the cake.
Step 14
Add the other sponge on top.
Step 15
Spread some more Sicilian lemon frosting over the top of the sponge to create a smooth surface.
Step 16
Roll out the fondant and then use a pizza cutter to carve out the shape of the Christmas pudding icing (see picture for reference).
Step 17
Lay over the cake and press gently to secure around the cake.
Step 18
From the offcuts use some green and food colouring and make some holly leaves and berries. Place on top of the cake to finish.
Step 19
And there you have it, a wonderful alternative to the traditional Christmas cake, but still just as festive!