’Tis the season to be jolly! ’Tis is also the season to enjoy some of the favourite desserts we only have during the festive season. Make one of these four recipes part of your festive menu.  

Summer trifle   

Serves 10 -12 //  Total time 30 minutes 

 

Ingredients  

2 80g packets peach jelly
2 350g madeira cake layers, cut into squares 
2 100g punnets raspberries + extra for serving
1L custard 
5 yellow-flesh nectarines, quartered + extra slices for serving 
375ml cream 
110g caster sugar 
3ml vanilla essence   

Method  

1. Prepare jelly according to packet instructions and set in a 3L trifle bowl. 
2. Top with half the madeira cake squares and half the raspberries. 
3. Pour custard over cake and layer with remaining cake and raspberries, then nectarines. 
4. Whisk together cream, caster sugar and vanilla to firm peaks and spoon on to fruit. 
5. Serve topped with extra raspberries and nectarines.

 

Words and Photographs: Fresh Living Magazine 

 

Gingerbread Swiss roll with cinnamon cream 

Serves  6 // Cooking time 45 min plus 3 hours cooling time 

Ingredients 

5 large eggs, separated
¼ cup honey
¼ cup dark brown sugar
2 Tbsp finely grated ginger
¾ cup cake flour
¼ cup cocoa
1 tsp baking powder
1 tsp ground ginger
¾ tsp allspice
2 tsp gelatine powder
1 Tbsp cold water
250g plain cream cheese
½ tsp cinnamon
250ml sour cream
½ cup icing sugar  

Method 

1. Preheat oven to 180°C. Line a 20 × 35 cm baking sheet with baking paper.
2. In a large bowl, using an electric mixer, beat the egg yolks for 2 minutes, until pale.
3. Add the honey, brown sugar and grated ginger and beat until combined.
4. In a medium bowl, whisk together the flour, cocoa, baking powder, ground ginger and allspice.
5. Beat the dry ingredients into the egg-yolk mixture until well combined.
6. In a clean bowl, beat the egg whites until soft peaks form and fold into the mixture.
7. Spread the batter on to the prepared baking sheet. Bake for about 10 minutes, until lightly browned and firm to the touch. Meanwhile, in a bowl, sprinkle gelatine over cold water and allow to stand for 5 minutes, until soft. Microwave on high until the gelatin melts, about 5–10 seconds.
8. In a clean bowl, beat the cream cheese, cinnamon and melted gelatin until smooth.
9. In another bowl, whip the sour cream with the icing sugar until combined. Fold the cream-cheese mixture into this mixture.
10. When the cake is done, remove it from the oven and transfer to a cooling rack. Run a sharp knife around the edge of the sheet and invert the cake on to a board. Carefully peel off the baking paper. Cover loosely with a damp kitchen towel. When cooled, spread the filling over the cake. Roll up, wrap in cling wrap and refrigerate for 3 hours.
11. Unwrap the roll and transfer to a plate. Dust with icing sugar.

 

Recipe & styling: Diane Heierli
Photography: Christoph Heierli 

 

Trifle cheesecake 

Serves 6 // Cooking time 1 hour 35 minutes

Ingredients 

For the crust 

400g ginger biscuits, crushed
⅓ cup melted butter, cooled  

For the jelly 

80g sachet red jelly 

For the filling 

4 eggs
1 cup sugar
500g cream cheese
3 Tbsp lemon juice
½ tsp lemon zest
1 tsp vanilla essence
2 tbsp flour 

To assemble 

½ cup cream, whipped
3 tbsp pomegranate seeds
⅓ cup raspberries
¼ cup cherries
Mini meringues, to decorate  

Method 

For the crust 

1. Preheat oven to 150°C.
2. Whizz the biscuits and butter together in a food processor. Press into the bottom and up the sides of a springform tin.
3. Blind bake for 10 minutes, then set aside to cool.

For the jelly 

1. Line a cake tin the same size as the one you used for your base.
2. Prepare the jelly according to the packet instructions. Pour into your prepared tin.
3. Refrigerate until set.

For the filling 

1. Beat the eggs and sugar together for 5 minutes, until the mixture is thick.
2. In a separate bowl, whisk together the cream cheese, cream, lemon juice and zest and the vanilla. Fold in the egg mixture.
3. Sift in the flour and fold in to combine.
4. Pour into the crust and wrap the outside edges of the tin in foil. Place in an oven dish filled with water to create a bain-marie.
5. Bake for 1 hour. Turn off the oven, open the door slightly and allow the cheesecake to cool inside for 1 hour. Then remove it from the oven to cool to room temperature. Refrigerate until chilled.

To assemble 

1. Remove the jelly from the tin and place it on top of the cheesecake layer. Refrigerate it overnight.
2. Place the meringues under the grill, or blowtorch them until they are golden on the edges.
3. Decorate the top of the trifle cheesecake with the whipped cream, meringues, pomegranates, raspberries and cherries.

 

Recipe & styling: Chiara Turilli
Photography: Gareth van Nelson // HMimages.co.za 

 

Caramel chocolate Christmas cake 

Serves 10 // Cooking time 4 hours 15 min, plus cooling time

Ingredients 

800g mixed dried fruit
410g jar fruit mincemeat
2 oranges
125ml brandy
250g butter, melted and cooled
200g brown sugar
300g cake flour
150g self-raising flour
160g blanched almonds
2½ tsp mixed spice
4 eggs, lightly whisked
2 Tbsp apricot jam, warmed 

Method 

1. Preheat oven to 150°C. Grease a 22 cm cake tin with melted butter. Line the base and sides with baking paper.
2. Mix dried fruit, fruit mince, 1 tbsp orange zest and ½ cup orange juice in a pot. Cook on medium heat for 10 minutes, stirring often, until the fruit has softened.
3. Set aside for 30 minutes, then stir in the brandy. Add the butter and sugar.
4. Combine the flours, almonds and mixed spice. Stir into the fruit mixture. Mix in the eggs.
5. Spoon the cake batter into the prepared tin and smooth out the surface. Lightly drop the tin on to the counter to settle the batter.
6. Bake for 3 hours 15 minutes, or until a skewer comes out clean. If it begins to brown on top, cover loosely with foil and continue baking.
7. Brush the hot cake with the warm apricot jam.
8. Cover the cake with foil, wrap in a large tea towel and leave to cool overnight.

 

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za