Our White Chocolate, Orange & Cranberry Christmas Cake has quickly become the breakout star of the festive season. This towering four-layer masterpiece balances the creamy sweetness of white chocolate with the bright zing of citrus and a tart pop of cranberry, creating a modern holiday classic that looks as spectacular as it tastes.

How to make

Cake

1. Pre heat oven to 180◦
2. Heat 150g of butter with 100g of white chocolate in a bowl over a hot pan – set aside to cool.
3. Combine 250g of flour, 2 tsp of baking powder, ½ tsp bicarbonate of soda and 250g of sugar in a large bowl.
4. Create a well and add 150g of yoghurt, 2tsp vanilla extract, half of the orange zest and juice, 3 eggs and 2tbs of Milk. Whisk together.
5. Stir in the melted butter and chocolate and transfer into 2 cake tins (20cms)
6. Repeat the process and transfer the mixture into another 2 cake tins (20cms)
7. Bake for approximately 40 minutes at 180◦

Compote

1. Simmer the cranberries and sugar in a small pan until jammy and cool.

Icing

1. Melt the chocolate either in the microwave or over hot water – cool a little
2. Add the butter and icing sugar together, then add chocolate and cream cheese
3. Layer together with compote and cover with icing
4. Use sugar coated cranberries to decorate