As here, I often buy a good-quality ready-made mincemeat and enhance it with some lemon zest and added fresh fruit. You could also freeze the cake before decorating, for up to three months; defrost at room temperature. This mincemeat and marzipan couronne recipe by Paul Hollywood is featured in the Season 1 Masterclass: Christmas episode. Meanwhile, heat your oven to 190C/gas mark 5. Grease and line a 23cm deep round tin with a double layer of greased greaseproof paper. . Mix the mincemeat with the diced apple, pear, orange zest, candied peel, pistachio nuts and cinnamon. Sift the flour and cocoa into the mixture, carefully folding them in at the same time. Line a baking tray with baking parchment or silicone paper. Keep kneading for 5–10 minutes. Yield: 12 servings To decorate: stand the cake upside down, flat side uppermost, on a cake board which is 5cm larger than the size of the cake. A skewer inserted into the centre of the cake should come out clean. (Don't remove the lining paper when storing as this helps to keep the cake moist.). As Spring approaches, it’s time to turn our back on heavy pies and . Place these, cut side up, in the baking tray or roasting dish, leaving a little space between each slice. Carefully remove the mince pies from the tins and leave on a wire rack to cool. Mix in the sifted icing sugar a tablespoonful at a time. Roll up the cake firmly from the cut end, with the parchment inside, and leave to cool. Put all the dried fruit in a container, pour over the brandy and stir in the orange zest. When the buns are cool, mix the ingredients for the lemon icing to make a smooth icing and trickle across the top of the buns. 250 grams (8.8 ounces) icing sugar (confectioners'), sifted, plus more for serving. Prepare the panettone tin by painting the inside with a pastry brush in an upward motion and chilling it. Bake in the centre of the preheated oven for about 4-4½ hours or until the cake feels firm to the touch and is a rich golden brown. Stollen is of course a Christmas fruited bread filled with marzipan and dusted with icing sugar, typical of Germany. Paul Hollywood is a bread baking guru and judge for the Great British Bake Off on BBC2. Makes 12For the pastryplain flour 165g, plus extra for dustingground almonds 25gunsalted butter 120g, chilled and cubedcaster sugar 55gmedium egg 1, butter for greasingflour for dustingegg 1, beaten with a splash of milk (eggwash) for glazing, For the fillingmincemeat 410gsatsumas 2, peeled and segmented, (or use a tin of mandarin orange segments 310g, drained) dessert apple 1, unpeeled, cored and finely chopped, To finishcaster or icing sugar for sprinkling. This vanilla-scented cake is a real treat and it looks very impressive (pictured above). Roll the dough up into a tight cylinder and cut it into 9 slices. Stir in the orange zest and beaten egg until evenly combined and the mixture begins to form a paste. Roll up the dough tightly like a Swiss roll. Put the mincemeat into a bowl. 750 grams (26.5 ounces) almond paste (at least 50 percent ground almond content) Check after 2 hours, and if the cake is a perfect colour, cover with foil. It will be very soft. Leave to cool. Photograph: Jason Lowe for the Observer Food Monthly, Paul Hollywood's panettone. Add the milk mixture and the egg and stir together with your hands to make a rough dough. Peak practice: you can still have a crack at Paul’s Christmas cake recipe Credit: Paul Cassidy Paul Hollywood; 11 December 2013 • 7:00am. Mix the icing sugar with enough water to make a thin icing, brush over the loaf and sprinkle with the pistachios and cherries. Leave to prove in the fridge for a further 6 hours. If you are careful, you should be able to cover the cake with no excess paste to trim but, if necessary, neatly trim excess from the base of the cake with a small sharp knife. Step 1 – To make the dough, tip the ground almonds and icing (powdered) sugar into a bowl, add the beaten egg whites and the almond extract and mix to a dough with your hands. Make the cake and wrap or store in an airtight container. It's the perfect centre piece for the typical cold meat and cheese platter many families eat on Boxing Day, and many families prefer to the traditional Christmas lunch the day before. Put about 2 teaspoons of the mincemeat into each pastry case. Without knocking it back, roll out the dough into a rectangle, about 33 x 25cm. Stir in the sugar. First make the sponge. Enjoy the videos and music you love, upload original content, and share it all with friends, family, and the world on YouTube. First make the pastry, leaving at least three hours to chill it. Use a 7.5–8cm cutter to cut 12 smaller discs for the pie lids. Apparently not all Stollen recipes contain marzipan but the inclusion of marzipan I think makes it more like a Christmas bread with many of the flavours and ingredients of a Christmas … Read more Easter Baking. Spread the whipped cream over the cake to cover completely, using a small palette knife in long strokes to give the bark effect. On a lightly floured surface, roll out the marzipan thinly and lay it over the mincemeat. Cover the bowl with plastic wrap and chill for a minimum of 2 hours, preferably overnight or freeze for 30 minutes. Don't worry if the pastry breaks or sticks, just press it together and re-roll. Grease a 33cm x 23cm Swiss roll tin and line with baking parchment. Tip the dough out onto a lightly floured work surface. Keep moving the almond paste as you roll, checking that it is not sticking to the work surface. Add the dried fruit and nuts. Great British Bake Off Judge, Paul Hollywood, provides … Paul Hollywood’s Christmas Cake recipe is a rich fruit cake that is simple to make and packed full of traditional Christmas flavours. Preheat the oven to 220C/gas mark 7. Brush the surface all over with the melted butter, then sprinkle over the brown sugar, cinnamon and dried fruits. Stir well, cover and leave to macerate for several hours or overnight. Remember to scrape down the bowl periodically to ensure that the dough mixes well. For the filling, knock the dough back to its original size and turn out onto a lightly floured surface. Add the flours and ground spice and mix thoroughly until blended. Chill. 2 egg whites. Mix the coffee essence with the milk. Dust lightly with cocoa and decorate with holly leaves. Dust the work surface with more icing sugar as necessary. Tip the flour into a large mixing bowl and add the salt to one side of the bowl and the yeast to the other. 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