With the festive season upon us, now is the perfect time to indulge your love for baking. We are excited to share these quick and simple Christmas recipes for you to whip up at home! Inspired by flavours of the season, these Christmas creations are a piece of cake thanks to NEFF’s nifty appliances.
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Chocolate Beetroot Cake with Sweet Beetroot Chips & Beetroot Ripple Ice Cream
Chocolate Beetroot Cake with Sweet Beetroot Chips & Beetroot Ripple Ice Cream
Cake
- 250g dark chocolate, chopped
- 125g butter, chopped
- 1 cup caster sugar
- 1 tsp vanilla extract
- 3 eggs, lightly beaten
- 1 ¼ cups self raising flour
- ½ tsp bicarbonate of soda
- 2 cups grated raw beetroot
Preheat oven on CircoTherm to 160˚C and place the wire rack on shelf position 2. Grease a 21cm fluted cake pan.
Place the chocolate & the butter into a large saucepan and cook on Induction level 1 until ingredients are melted. Mix well to combine.
Transfer the mixture to a mixing bowl and cool slightly. Stir in the sugar and vanilla then add the eggs and mix until well combined. Sift the flour and bicarb soda and fold into the chocolate mixture. Stir in the grated beetroot. Cook for 50 to 55 minutes or until cooked when tested with a skewer.
Chocolate Icing
- 60g chocolate
- ½ cup cream
Place the chocolate & the cream in a small saucepan and cook on Induction level 1, stirring occasionally until chocolate has melted. Mix well to combine then rest for 10 to 15 minutes to thicken. When the mixture is thick enough to coat the back of a metal spoon, carefully pour over the cake so as it will drizzle down the sides.
Sweet Beetroot Chips
- 1 cup water
- 1/3 cup sugar
- 75g shaved beetroot strips (use a vegetable peeler)
Place the water & the sugar in a small saucepan. Cook on Induction level 5, stirring constantly to dissolve the sugar. Increase the heat to Induction level 9 and bring the mixture to the boil. Carefully add the beetroot strips and reduce the heat to Induction level 7 and boil gently for 8 to10 minutes or until tender.
Preheat the oven on CircoTherm to 120˚C.
Using a slotted spoon, remove the beetroot strips from the syrup and drain well on paper towel. Continue to cook the syrup to reduce by half, approximately 5 to 6 minutes. Line the universal tray with baking paper and place the beetroot strips in a single layer onto the tray. Cook on shelf position 3 for approximately 1 ½ hours or until dried and slightly crispy.
Beetroot Ripple Ice cream
- 1 litre good quality vanilla ice cream, softened
- Reserved beetroot syrup
Place the ice cream into a bowl & swirl the beetroot syrup through the ice cream. Freeze until firm.
Cherry Strudel
Cherry Strudel
Oven setting: | CircoTherm & VarioSteamServes: |
Serves: | 12 |
Preparation time: | 45 minutes |
Cooking time: | 35 minutes |
Level of difficulty | easy |
Ingredients
- 500g frozen cherries
- 150ml water
- 150g sugar
- 50g cornflour
- 1 lemon, zest and juice
- ¼ tsp ground cinnamon
- 1/8 tspn ground star anise
- 3 puff pastry sheets, partially thawed
- 1 egg, lightly beaten
Cut the frozen cherries into quarters and place half into a small bowl and the remainder into a medium saucepan. Add the water, sugar, cornflour, lemon zest and juice and the spices to the saucepan and mix well to combine. Place over a medium heat, Induction level 6 and cook, stirring constantly until the mixture boils and thickens. Remove from the heat and stir in the remaining cherries, including any juice, then allow the mixture to cool completely.
Preheat oven on CircoTherm to 200˚c and select low steam.
Place one sheet of pastry onto a board lined with a piece of baking paper. Using the back of a knife mark out the pastry into three equal sections. Place one third of the cooled cherry mixture down the centre third of the pastry leaving a 2cm border at each end of the pastry. Using a sharp knife, cut the pastry on either side of the filling on a 45 degree angle at 1cm intervals from the filling to the edge of the pastry.
Starting at one end, fold one strip of pastry over the filling, then fold another strip from the opposite side over the filling. Continue to fold the pastry over the filling alternating from side to side until the filling is enclosed. Pinch each end of the strudel to seal. Brush the strudel with the egg. Repeat to make 3 strudels.
Keeping the strudel on the baking paper, transfer two strudels onto the universal pan (trim the baking paper if necessary) and one onto a separate tray. Bake on shelf positions 1 and 3 for 30 to 35 minutes or until golden.
