5 more sleeps… If the Christmas spirit is abundant in your house as it is in mine, you are probably busy in the kitchen baking cookies, getting high on ginger and nutmeg and humming carols on repeat.
It is no mystery that this is a time of the year I cherish and hold dear. I believe in the magic of Christmas, in the mystical power of the nativity story and I am known to spot Santa’s elves in every corner, helping the old fella compiling his “naughty or nice list”.
I do know for a fact that a sure way to fast track a prime spot in the “nice” list is by baking Christmas treats, so if you need inspiration, this cake is for you. It’s a rich Italian ciambella (bundt cake) infused with the classic spices that characterize baked good this time of the year, and is sure to be a hit amongst humans and elves alike…
1+1/4 cup of brown sugar
3 tablespoons of thick Greek Yogurt
70 ml of olive oil or grape seed oil
1+1/2 cup of self raising flour (or all purpose flour mixed with 1 tablespoon of baking powder)
3/4 almond meal (ground almonds)
1/4 cup of milk
1 tablespoon of ground cinnamon
1 tablespoon of allspice
1 teaspoon of mace
1-1/2 tablespoons of Dutch cocoa powder
1/2 teaspoon of ground nutmeg
2 tablespoons of Frangelico or Marsala Wine
Preheat your oven to 170 C/340 F and grease a flour a bundt tin.
Beat the eggs with sugar until pale and fluffy. Add oil and yogurt and mix well. Add flour, almond meal, spices and milk and mix to combine. Divide the batter into two bowls. Mix one with the cocoa and Frangelico (or Marsala).
Pour the pale batter in the tin, then pour in the cocoa one and use a chopstick to swirl it though. Bake for 35-40 minutes or until skewer comes out clean if inserted into the centre of the cake. Cool in the tin completely before turning out.