Doctor Who: The Official Cookbook: 40 Wibbly-Wobbly Timey-Wimey Recipes by Farrow Joanna

Author:Farrow, Joanna [Farrow, Joanna]
Language: eng
Format: epub
Publisher: HarperCollins
Published: 2016-11-14T16:00:00+00:00

CHRISTMAS SNOWMAN

Snowmen are usually happy, jolly-looking figures. But not the ones created by the Great Intelligence. They were really quite vicious, and didn’t enter into the Christmas spirit at all. For Doctor Who fans looking for an alternative Christmas cake, this could be the answer—the snowman with the scary smile! It’s a traditional rich fruit cake, finished with marzipan (almond paste) and royal icing so you can make it well in advance—job done!

SERVES 16–20

¾ cup + 2 tbsp or 1¾ sticks slightly salted butter, softened

1 cup dark brown sugar

2 tsp ground mixed spice

2 tsp ground ginger

finely grated zest and squeezed juice of 1 orange

3 medium eggs, beaten

1¾ cups + 2 tbsp all-purpose flour

1 lb 14 oz mixed dried fruit

¾ cup natural candied cherries, chopped

heaping ⅓ cup blanched almonds, chopped

TO DECORATE:

3 tbsp apricot jam

black paste food coloring

2¼ lb white marzipan

3–3½ cups confectioners’ sugar, plus extra for dusting

2 medium egg whites

dried shredded coconut, to sprinkle

YOU WILL NEED:

a 2-quart and a 40-oz ovenproof mixing bowl

1 Preheat the oven to 275°F. Grease a 2-quart and a 40-oz ovenproof mixing bowl and line the bottoms with circles of baking parchment. Put the butter, brown sugar, spices, and orange zest in a large bowl and beat with a handheld electric whisk until smooth and creamy. Gradually beat in the eggs, a little at a time, adding a spoonful of the flour if the mixture starts to separate. Stir in the orange juice. Fold in the flour, then the dried fruit, candied cherries, and almonds.

2 Spoon 2½ lb of the batter into the smaller bowl and level the surface. Spoon the remainder into the larger bowl. Bake the larger (but shallower) bowl for 1½ hours (as the bowl is shallower, the cake will cook faster) and the smaller bowl for 3 hours. The cakes are cooked when the surface feels firm and a skewer inserted into the center comes out clean. Let cool completely in the bowl.

3 Loosen the edges of the cakes with a knife and ease them out of the bowls. Invert the larger, shallow cake onto a serving plate or board. Using a sharp knife, round off the edges of the cake baked in the smaller bowl so it’s reasonably round. Position on top of the other cake.

4 Melt the jam in a small pan with 1 tbsp water until softened. Press through a strainer and brush all over the surface of the cake.

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