HOLLY BERRY DISHES RECIPES

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TUNIS CAKE RECIPE - BBC FOOD



Tunis cake recipe - BBC Food image

A moist, lemony sponge topped with chocolate ganache and marzipan decorations. It looks wonderfully festive and is a great alternative to traditional Christmas cake. Equipment and preparation: you will need a 20cm/8in deep cake tin.

Provided by Mary Berry

Prep Time 30 minutes

Cook Time 2 hours

Yield Serves 10

Number Of Ingredients 10

225g/8oz softened butter
225g/8oz caster sugar
225g/8oz self-raising flour
70g/2½oz ground almonds
4 large free-range eggs
1 large lemon, finely grated zest only
300ml/10fl oz double cream
400g/14oz plain chocolate, broken into small pieces
200g/7oz natural marzipan
gel food colouring, in red and green

Steps:

  • Preheat the oven to 180C/350F/Gas 4 (fan 160C). Grease and line a 20cm/8in deep cake tin with baking parchment.
  • Add the butter, sugar, flour, ground almonds, eggs and lemon zest to the bowl of a freestanding electric mixer (alternatively use a sturdy bowl and a hand-held mixer). Beat on high speed for a minute. Spoon the batter into the prepared cake tin and level the surface with a palette knife or spatula.
  • Bake for 45 minutes, then cover with foil to prevent the top from browning and cook for a further 15 minutes, or until a skewer inserted into the centre comes out clean. Leave to cool completely in the tin on a wire rack.
  • For the topping, pour the cream into a small pan and bring almost to the boil. Remove from the heat, add the chocolate and stir until melted. When cool but not setting, pour the chocolate mixture in an even coat over the cooled cake (that is still in the tin) and put aside to set.
  • To decorate, colour 175g/6oz of the marzipan with green food colouring to turn it the colour of holly leaves. Using a holly leaf shaped cutter, cut out 20 holly leaves. Mark the veins with a knife, lay over a rolling pin and leave to dry (this curls the leaves slightly). Colour the remaining marzipan with the red food colouring and roll into 30 ‘holly berry’ size balls. Leave to dry.
  • To serve, remove the cake from the tin and carefully peel off the parchment paper so that you get a clean line between the cake and the chocolate layer. Arrange the holly leaves and berries in a wreath around the edge of the cake.

MARY BERRY'S YULE LOG RECIPE - BBC FOOD



Mary Berry's yule log recipe - BBC Food image

Mary Berry shows you how to make a foolproof chocolate yule log a.k.a Bûche de Noël. It's utterly delicious and a perfect alternative to Christmas pudding!

Provided by Mary Berry

Prep Time 30 minutes

Cook Time 30 minutes

Yield Serves 8-10

Number Of Ingredients 9

4 large free-range eggs
100g/3½oz caster sugar
65g/2½oz self-raising flour
40g/1½oz cocoa powder
300ml/½ pint double cream
300g/10½oz dark chocolate (around 35-40% cocoa solids), broken into small pieces
300ml/½ pint double cream, whipped
icing sugar, for dusting
a toy robin or sprig of holly

Steps:

  • Preheat the oven to 200C/400F/Gas 6. Lightly grease a 33x23cm/13x9in Swiss roll tin, and line with non-stick paper or baking parchment, pushing it into the corners.
  • For the sponge, in a large bowl whisk the eggs and sugar using an electric hand whisk until the mixture is pale in colour, light and frothy. Sift the flour and cocoa powder into the bowl and carefully cut and fold together, using a spatula, until all the cocoa and flour are incorporated into the egg mixture. (Be careful not to beat any of the air out of the mixture).
  • Pour the mixture into the lined tin and spread evenly out into the corners. Bake in the middle of the preheated oven for 8–10 minutes, or until well risen and firm to the touch and the sides are shrinking away from the edge of the tin.
  • Place a piece of baking parchment bigger than the Swiss roll tin on the work surface. Dust with icing sugar generously. Carefully invert the cake onto the paper and remove the bottom lining piece of paper.
  • Cut a score mark 2.5cm/1in in along one of the longer edges. Starting with this edge, begin to tightly roll up the sponge using the paper. Roll with the paper inside and sit the roll on top of its outside edge to cool completely.
  • While the cake is cooling, make the ganache topping. Heat the cream in a pan, just so as you can keep your finger in it. Remove from the heat and add the chocolate, stirring until it is melted. Cool to room temperature, then put into the fridge to firm up (this icing needs to be very thick for piping).
  • Uncurl the cold Swiss roll and remove the paper. Spread the whipped cream on top, and re-roll tightly. Cut a quarter of the cake off from the end on the diagonal. Transfer the large piece of cake to a serving plate and angle the cut end in to the middle of the large cake to make a branch.
  • Put the chocolate icing into a piping bag fitted with a star nozzle. Pipe long thick lines along the cake, covering the cake completely so it looks like the bark of a tree. Cover each end with icing or, if you wish to see the cream, leave un-iced. Alternatively, just use a palette knife to spread on the icing and create rough bark texture with a fork.
  • Dust with icing sugar and garnish with fresh holly or a little robin to serve.

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TUNIS CAKE RECIPE - BBC FOOD
A moist, lemony sponge topped with chocolate ganache and marzipan decorations. It looks wonderfully festive and is a great alternative to traditional Christmas cake. Equipment and preparation: you will need a 20cm/8in deep cake tin.
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MARY BERRY'S YULE LOG RECIPE - BBC FOOD
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