Christmas is nearly here! In our household this means welcoming back the wonderful festive flavours of bittersweet cranberry, fragrant rosemary and aromatic sage, all of which are packed into this awesome recipe.
And this Christmas dinner cake is a real winner. It looks the part and absolutely tastes the part, and will be a worthy addition to any Christmas dinner table this year!
The ingredients for the stuffing should be diced finely so the mixture sticks together well. The consistency you’re looking for is slightly thick but runny enough to easily fit into all the gaps when you layer the cake.
We also recommend using a ‘springform’ tin so you can easily remove the cake when it has finished roasting. And don’t forget to press down on the layers to make sure everything is nicely compact. Then use a sharp knife when slicing the cake so it’s easier to cut pieces for serving.
Roxy & Ben