Decoration idea: Naked Christmas cake
Serves: 18-20
Prep time: 20 minsTotal time: 
Recipe photograph by Martin Poole
Decoration idea: Naked Christmas cake
Recipe by Kim Morphew
Serves: 18-20
Prep time: 20 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
672Kcal
Fat
29gr
Saturates
14gr
Carbs
85gr
Sugars
64gr
Fibre
5gr
Protein
9gr
Salt
0.2gr
Kim Morphew
London-based food stylist and writer Kim Morphew has been contributing to Sainsbury's magazine since 2008. She is creator of the children's cookery book and baking range, The Kookey Chefs.
Kim Morphew
London-based food stylist and writer Kim Morphew has been contributing to Sainsbury's magazine since 2008. She is creator of the children's cookery book and baking range, The Kookey Chefs.
Ingredients
- 125g butter, softened
- 250g icing sugar
- juice of ½ orange
- ½ tsp Taste The Difference Valencia orange extract (optional)
- a generous pinch of cinnamon
- a handful of pistachios, chopped
- a handful of glacé cherries, chopped
- a sprinkling of edible gold or silver balls
- 1 sheet of edible 23ct gold leaf (from a pack of 2), torn into pieces
Step by step
Get ahead
Decorate up to 2 days before.
- For this decoration idea you will need to make our fig, apricot and pistachio Christmas cake. Put the cake, top side up, onto a serving plate or cake board.
- In a large bowl, whisk the butter with an electric hand whisk until light and fluffy. Gradually whisk in the icing sugar until combined. Add the orange juice, orange extract, if using, and cinnamon, and whisk again until creamy and fluffy.
- Spread the buttercream over the top of the cake, swirling as you go with the back of a teaspoon. Then sprinkle with pistachios, cherries, gold balls and gold leaf pieces. Tie a ribbon around the cake if you wish.
