Naked Christmas cake

Serves:

You will need

Directions p>

Pre heat your oven to 180°C/ Gas Mark 4.

Put the sugar and butter together in a bowl and stir until fully mixed.


Beat in the eggs into the mixture and sift in the flour.


Evenly distribute the cake mix into five equal sized tins about ½ inch thick.


Place each cake tin in the oven and cook for 15 minutes or until the skewer comes out clean.


Leave the cakes to cool on a wire rack.


Once cooled, use a leveller cutter to ensure all the tops of the cakes are flat, ready for construction.


Begin making the buttercream by mixing together the icing sugar and butter in a large bowl.


Using a spatula, start to layer the cakes using a thick layer of buttercream in between each sponge.


Continue layering using the remaining buttercream on the top of the cake.


To make the toffee drizzle, combine 60ml of water and 220g of granulated sugar into a saucepan.


Cook on medium heat, gently swirling the mixture around so it begins to caramelise.


After a few minutes the mixture should be golden brown and the sugar should have dissolved. Pour the liquid carefully over the top of the cake evenly drizzling it down the sides.


When cool, top with winter berries and crushed pistachios.


Then sprinkle with icing sugar and add mint leaves for garnish




Have an Udilicious Christmas and enjoy! For more information, please visit: www.udisglutenfree.co.uk


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