CHRISTMAS PLUMCAKE, APPLE, NUTS, CINNAMON

TOOLS USED:

INGREDIENTS:

FOR THE PLUMCAKE:

170 g soy milk;
80 g veg oil;
35 g Maple syrup;
50 g brown sugar;
50 g coconut sugar;
1 pinch salt;
1 top apple cider vinegar;
210 g cake flour;
30 g potato starch;
14 g baking;
3 g bicarbonate;
1/2 tsp cinnamon;
40 g walnut;
120 g apple (about 1 apple cut in small pieces).

CINNAMON CHANTILLY:

250 g veg cream to whip;
20 g icing sugar;
1 pinch cinnamon.

FOR THE GINGERBREAD COOKIES CLICK HERE.

DECORATIONS:

Red currants.

METHOD:

1 – Preheat the oven to 160 °C static. Start by preparing the plum cake. In a bowl, mix milk, oil and maple syrup with a whisk, add the sugars, salt, vinegar and mix. Sift flour, starch, baking and bicarbonate, cinnamon and add to the mixture, keeping to mix with a whisk. Add the chopped walnuts and the apple pieces.
2 – Line the mold with parchment paper, pour the mixture and bake at 160 °C for about 50 minutes, check the cooking with a toothpick, if it comes out dry the cake is ready. Allow to cool before removing from the mold.
3 – Prepare the gingerbread houses following this recipe HERE, cut out the dough with a knife to shape the houses and decorate with royal icing.
4 – For the chantilly mix in a bowl cream, icing sugar and cinnamon and whisk with an electric mixer. Transfer to a pastry bag with a decorative tip (star tip).
5 – Decorate the plum cake with Chantilly, add the gingerbread cookie houses, red currants and other decorations if you’d like.

STORAGE: Storage in the fridge for up to 4 days.

PHOTO: