Stand out from the crowd by exploring less traditional cakes this season; these are just as lovely and impressive, and in keeping with flavours of Christmas.
Beet and berry spice cake
This new red devil of a treat is inspired by carrot cake. Redolent in earthy undertones of beetroot and spice and reaching for the sky with zingy overtones of berry. It’s a unique cake that makes a statement.
Chestnut and chocolate cake
This layered cake is absolutely delicious and will most certainly impress. The chestnut puree adds a fabulous flavour and can be found at most specialty stores. This cake can be made a day or two in advance, as the flavour improves as it sits.
Fresh cherry and almond cake
Cherries are the ultimate festive fruit, and this cake will delight. Whipped cream and a large slice is the perfect way to finish a meal.
White chocolate and macadamia nut panforte
Panforte is a festive Italian flat cake — a cross between fruitcake, candy and a honey cake. It is traditionally made with dark fruits and chocolate. This is a light version.
Cosseted Sienna-style cake
This recipe has been supplied by Cosset Cafe who has developed quite the following for its vegan fare. This sweet treat, from owner Kellie Gray, makes the most of the left over Christmas cake ingredients and chocolate.
Eccles cakes with blue cheese
These heavenly eccles cakes are made with crispy puff pastry and juicy raisins, and plenty of spice including nutmeg, allspice, mixed spice and ground ginger for a festive twist. Serve with buffalo blue cheese.
Raw Christmas cake
In keeping with the fashion for "raw" this year, Jan Bilton has developed this delicious fruit and nut cake. It keeps in the refrigerator for about a week or it can be frozen.
Berry merry Christmas cake
Warren Elwin bakes a fresh, zingy, summery Christmas cake for those not so keen on the heavy-on-the-dried-fruit-and-nuts variety. He partners it with macerated berries stirred through cream, creme fraiche and orange juice.
