Skip to main content

Little Christmas Cakes (recipe from my Mom) Mini panes de Pascua






The last recipe before Christmas.
I have other recipes ready but I have not put them because I prefer make Christmas recipes.

It's a Christmas cake my mom always does.
 This year she is very tired so I told her I  could make  it.
 The recipe gives for two medium breads, but I made one bread and seven small ones  and they were  really good and smell delicious.

It is  a really ancient recipe that was given her from  a friend many years ago.


I garnish them  with  white glaze and marzipan leaves  and candied cherries.

I whish you all my friends a really Merry Christmas !!











Ingredients


1 kilo all purpose flour (or five cups of 200 grams)
250 grams butter
6 eggs
1 cup of white sugar
25 grams fresh yeast
1/2 cup candied fruits
1/2 cup corinto raisins
1/2 cup golden raisins 
100 grams chopped waltnuts
1 cup  brandy or rum
1 teaspoon cinnamon
1 teaspoon ginger
1/ teaspoon ground cloves
1/2 teaspoon nutmeg
1/2 cup of milk 




Method 

In a bowl put all the raisins and  candied fruits  and mix with brandy  or rum and let them soak about all night before.

Butter 2 round cake pans. Line bottom- with parchment cut to fit, and butter parchment.

Heat in the microwave 1/2 cup of milk with cinnamon, nutmeg, clove, and ginger. Mix well and heat for a few minutes.
Set aside.

 Make a nest with the flour in the cupboard of the table ..
Add the sugar, butter, eggs,   fresh yeast (already dissolved in warm water, )mixed  and  finally add candied fruits and chopped nuts.
Make two balls and put in  round mold cake  or one big and others litte ones
Finally beat  one egg and some milk and brush the cakes before go to  oven.


Prehat oven to 180°c  (350 F) 

Bake about 1  hour and 15 minutes  or until a toothpick inserted into the center of the cake comes out clean.

You can decorate  with glaze and some candied fruits.













print recipe


En español

mini panes de Pascua















Comments

Popular posts from this blog

Passion fruit souffle (Souffle de maracuyá)

Also known as grenadilla, passion fruit is a tropical fruit with intensely flavoured slightly sour, yellow juicy pulp. I have to confess that I absolutely love passion fruit (aka maracuya) and in fact you can make desserts, tarts, ice cream, I had not made a soufle but the recipe enchanted me.  Absolutely recommend. I always use frozen maracuya if you do not have fresh maracuya. It freezes very well. Source : BBC Good food Ingredients knob of butter, plus extra for greasing 100 grams caster sugar, plus extra for dusting 4 medium egg ehites 300 grs frozen passion fruit  159 ml ready made custard Heat  oven to 180° c . Put a baking tray on the top  shelf to heat up.Grease 5 or 6 ramekins with butter and dust the insides with caster sugar to coat. Whisk the egg white with a pinch of salt in bowl until stiff.  Add 2 tablespoon of the sugar and whisk for 30 seconds more until thick and glossy. In a separate bowl, scoop 200 grams from frozen passion into the custard, ...

Cherry tomatoes and basil quiche (quiche de tomates cherry y albahaca)

Après Noël une quiche.... And I love quiches easy, healthy and delicious, we were alone at home with Esperanza so the quiche will be vegetarian of course! The original recipe is with spinachs but we use only little tomatoes and basil.   Adapted from :    Plated cravings.com Cherry tomatoes and basil quiche  Ingredients 2 cups all purpose flour 1 teaspoon salt 1 large  egg 1/2 cup unsalted butter (cold) 2 tablespoon cold water 2 tablespoons breadcrumbs or panko Filling 5 large eggs 1/2 cup heavy cream 1 cup crumble cheese (/feta, mozzarela or gauda) 1 1/2 cup cherry tomatoes 1/2 tsp salt some pepper 1/2 cup fresh basil leaves Method Crust Mix all purpose flour and salt, add the egg the cold butter and 2 tablespoon cold water. Use yours hands to form a smooth dough. For a disc, wrap in cling film and put in the fridge for 30 minutes. Preheat the oven to 180° c (370° F) ligtly grease a 9" / 23 cm quiche pan or pie dish. In a large bowl mix eggs, heavy cream and cru...

Bakewell Tartt aux abricots Bakewell Tart with apricots ( Tarta de damascos o albaricoques)

One of my favorites fruits in summer are apricots. These are really the last apricots of this difficult and hot summer. The apricots season is short and this year we ate a lot of au naturel and  only made apricot jam  for the winter. And  this is  the first and only apricot's tart I made this season. This tart  can be done with natural or canned apricots. Source : 750 grammes (le magazine) Ingredients 10 to 12 apricots (fresh, or one tin of apricots halves in juice drained)  1 pate sablee (recipe below) 150 grams icing sugar 150 grams butter room temperature 2 eggs  100 grams almonds powder or ground almonds 60 grams all purpose flour 1/2 teaspoon baking powder 1/4 teaspoon almonds extract 20 grams slice slmonds  Pate sablee recipe  ( from Michel Roux Book) 250 grams plain flour 200 grams butter cut in small pieces and  slightly softened 100 grams icing sugar pinch of salt 2 egg yolks Heap the flour on the work surface and make a well. P...