From Scandinavian Christmas by Trine Hahnemann (Quadrille, £16.99)Nigel Slater’s Christmas cakeFacebook Twitter Pinterest Christmas cake. Wrap the cake in greaseproof paper and tin foil and store in a cake tin. Making the paste: I make my own almond paste in a deep, wide mixing bowl, my biggest in fact. Marzipan stars of differing sizes pressed on to the smooth almond paste can look suitably festive, especially if their edges are blowtorched here and there. Should you not have a spare cake tin, you can wrap the cake loosely in baking parchment, then in foil.

Source: The Guardian December 04, 2017 08:01 UTC