Make an Ideal World Kenwood Christmas Feast

Category Kitchen Published 10th November 2017 by Phil Mann

Make an Ideal World Kenwood Christmas Feast

Bake with Kenwood

Cook up your most delicious Christmas yet with these amazing recipes.

Celebrity baker Mich Turner, MBE is the founder of the world-renowned Little Venice Cake Company. Her award-winning cakes have won her numerous awards and an A-list clientèle. She has baked for Her Majesty the Queen, Madonna, Gordon Ramsey, David Beckham, and Simon Cowell. Mich is helping us launch an exciting new Christmas range here at Ideal World.

Her amazing Christmas recipes will help you bring the Christmas magic to the table and create a room full of happy faces and happy tums! Over to Mich to lead the way...

Gingerbread cake

The classic Jamaica cake is one of my favourites, but to add a festive twist I've got an amazing Ginger bread receipt that combines the zingy taste with those Christmassy favourites, cinnamon, ground nutmeg and red currants! All topped off with Cream cheese frosting – Dairy free and a lower in fat that traditional butter cream frosting

To mix the eggs, sugar and molasses ingredients together I am using the Kenwood elite and the balloon whisk – the perfect attachment to get this mixture to that smooth consistency

Ginger cake is a homely favourite. Made by melting ingredients together means the cake will be wonderfully moist and guaranteed results time after time. Molasses has no fat and no cholesterol. It is a good source of both calcium and iron – for healthy bones, blood and energy. The cake itself is dairy free, and I have chosen a cream cheese frosting which will be naturally lower in fat than butter cream.

Ingredients for the cake
  • 170ml boiling water
  • 1/2 tsp. Bicarbonate of Soda
  • 150ml molasses
  • 170g golden caster sugar
  • 240g plain flour
  • 2 tsp. ground ginger
  • 1 tsp. cinnamon
  • 1/4 tsp. ground nutmeg
  • 1/8 tsp. ground cloves
  • 1/2 tsp. baking powder
  • 80ml sunflower oil
  • 2 large eggs
Ingredients for the cream cheese frosting
  • 75g unsalted butter, slightly softened
  • 450g icing sugar
  • 190g full-fat cream cheese, chilled
  • Frosted redcurrants and mint leaves / frosted rosemary to decorate
  • Egg white
  • Caster sugar
  1. Preheat the oven to 175c. Grease and line the base of a 9 inch spring-form tin. In a large heatproof bowl, blend together the bicarbonate of soda with the boiling water. Add the molasses and sugar and whisk well until the sugars dissolve. Set aside.
  2. In a large mixing bowl sieve together all the remaining dry ingredients.
  3. Stir the oil and eggs into the molasses mixture. Tip the flour into the molasses mixture and stir with a balloon whisk until fully incorporated and smooth.
  4. Pour the batter into the prepared tin and bake in the oven for 30-35 minutes, until a knife inserted in the centre comes out clean.
  5. Transfer the cake to a wire cooling rack and allow to cool in the tin for 10 minutes. Run a knife around the tin before removing the ring and allow the cake to cool completely.

Mince Pie Crumbles

My mince pie crumble, features traditional ingredients recipes but with a modern twist Great for those who love mince pies, and those who maybe find a little too heavy. They're also ideal treats for visitors and guests over the festive period.

Luckily I have ice cold hands ideally when making pastry – but to take the pressure out of getting the ideal consistency the Kenwood elite is perfect for this task with the K beater to mix the butter, flour and sugar till it's mixed into fine breadcrumbs.

Ingredients for the pies
  1. Make the pastry by rubbing the butter into the flour and then stir in the sugar until you have fine breadcrumbs (or use the k-beater)
  2. Preheat the oven to 180c (fan)
  3. Place a large table spoon of crumbs into 18 holes of a mice pie tin and press with the back of the spoon. Spoon in the mincemeat, sprinkle the remaining crumbs on top
  4. Bake in the oven for 20 minutes until golden.
  5. Allow to cool on a wire rack for 10 minutes then lift out with a small cranked handle palette knife. Serve with brandy cream.
Chocolate Roulade

Christmas time always reminds me of amazing smells like chestnut and camel and My Chocolate camel Roulade is the perfect alternative to the Traditional Christmas Pud and great if you are hosting a seasonal dinner party!

Light, chocolaty, nutty and yummy, with no dried fruit in site and can be made gluten free

  • For the roulade:
    • 6 large eggs, separated
    • 150g golden caster sugar plus extra for dusting
    • 50g cocoa powder
  • For the filling:
    • 300ml double or whipping cream
    • 1 can sweetened chestnut puree
    • Almond praline made with 150g flaked almonds (freshly toasted), 150g golden caster sugar
  1. Preheat oven to 180c line base and sides of a 20 x 30cm swiss roll tin with non stick baking paper.
  2. Place the egg yolks and sugar in a large bowl placed over a saucepan of barely simmering water and whisk with an electric hand whisk until the mixture has tripled in size, light, voluminous and leaves a ribbon trail across the surface when lifted.
  3. Sieve in the cocoa and fold in carefully with a metal spoon or balloon whisk.
  4. In a separate bowl, whisk the egg whites to a soft peak. Fold the egg whites into the batter in 3 stages. It is important to fold the egg whites in gently to ensure they are evenly incorporated, but not to knock out the air so take you time.
  5. Pour the batter into the prepared tin and spread out to the corners.
  6. Place in the oven and bake for 15-20 minutes until risen and the surface springs back when gently pressed.
  7. Meanwhile, soak a clean tea towel in cold water, wring out well and lay on a clean work surface. Cover with a sheet of non stick baking parchment, dusted with sugar.
  8. As soon as the roulade is baked, remove from the oven, invert onto the cocoa dusted paper and carefully remove the paper by tearing in strips. Roll the roulade up form the short end, keeping the non-stick baking paper inside, and then wrapping inside the teal towel. The chilled, damp tea towel will help set the roulade in its curled position helping to prevent cracks when it is unrolled. Set aside to cool ( 1 hour)
  9. To make the praline, toast the almonds and then lay out on a non-stick sheet on a tray. Heat the sugar in a heavy duty non-stick frying pan until it is melted and golden brown. Remove from the heat and pour over the almonds. Allow to cool then roughly chop.
  10. Whip the cream until it forms soft peaks, stir in the sweetened chestnut puree. Fill a large piping bag with open star nozzle and 3large tbsp. Chestnut cream. Set aside
  11. Unroll the roulade, spread the remaining chestnut cream over the surface of the roulade using a palette knife. Sprinkle with the chopped praline. Roll up tightly using the paper to assist. lift onto a serving plate with the seam underneath. Remove the paper. Decorate the roulade with the hand piped cream and decorate with praline.
  12. This cake will keep for 2 days stored in the refrigerator, but best eaten on the day it is made. To make this completely dairy free fill the roulade with a non-dairy cream

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