Christmas cake with Cranberries and 5 spices – Kalamata Papadimitriou

Christmas cake with Cranberries and 5 spices

Alexandros Papandreou, Chef

Preparation time: 20 minutes
Baking time: 45-50 minutes
Serves 6


500 gr self-rising flour
230 gr butter at room temperature
260 ml milk
250 gr sugar
4 eggs
90 gr dried cranberries
90 gr sweet red wine
1 level teaspoon five-spice powder

For the icing:
150 gr confectioner’s sugar
30 gr water

For the pomegranate sauce:
200 gr pomegranate juice
50 gr sugar
50 gr pomegranate balsamic cream Kalamata Papadimitriou
30 gr butter

For the decoration:
60 gr dried cranberries

Warm the sweet red wine in a small saucepan over medium heat; remove from the heat and add the dried cranberries so they rehydrate.
Beat the sugar with the butter in the bowl of the kitchen mixer until fluffy
For best results, remove the butter from the fridge ahead of time so it reaches room temperature.
Add the eggs one at a time, beating at a lower speed; when all the ingredients are homogenized, lower the speed further and gradually add the milk.
Sift the self-rising flour in 3-4 batches. Remove the bowl from the kitchen mixer and add the flour, gently folding it into the batter drawing the spatula across the bottom and up the side of the bowl.
Drain the cranberries and add them to the mixture in the bowl, continuing to fold with the spatula.
Butter and flour a round cake mould and fill with the mixture to a bit over half its height.
Bake in a preheated fan oven at 180ο C for 45-50 minutes; check by piercing the cake in the middle with a thin knife: if it comes out clean, it is ready.
Remove from the oven; let it cool in the pan for 10 minutes. Then, run a thin-bladed knife around the edges to loosen. Place a wire cooling rack over the cake in the pan and invert. Allow it to cool down on the rack.
For the pomegranate sauce: place a small saucepan over high heat; when hot, add the sugar so it melts, then add the pomegranate juice and allow the mixture to simmer until it acquires the texture of a sauce.
Remove the saucepan from the heat, add the butter together with the Pomegranate Balsamic Cream Kalamata Papadimitriou and stir well.
Put the ingredients for the icing – the confectioner’s sugar and the water – in a small bowl and whisk until the two ingredients are homogenized.
Serve the iced Christmas cake topped with the dried cranberries and the pomegranate sauce.

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