Easy wreath cake

If you have about 25 minutes to spend in the kitchen, Easy wreath cake might be a great gluten free, dairy free, lacto ovo vegetarian, and fodmap friendly recipe to try. This recipe makes 10 servings with 378 calories, 4g of protein, and 8g of fat each. For $1.71 per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. If you have bay leaves, cranberries, marzipan, and a few other ingredients on hand, you can make it. Plenty of people made this recipe, and 142 would say it hit the spot. It is brought to you by BBC Good Food. With a spoonacular score of 45%, this dish is pretty good. If you like this recipe, you might also like recipes such as Easy Cheesy Biscuits Wreath Appetizer, Stollen wreath cake, and Christmas wreath cake.

Servings: 10

Preparation duration: 25 minutes

 

Ingredients:

small bunch bay leaves

3 fresh cranberries

1 egg white, frothed with a fork

500g pack fondant icing sugar, sifted

300g marzipan

3 tbsp apricot or raspberry jam, warmed and sieved

small bunch sage

3 tbsp white caster sugar

Equipment:

palette knife

Cooking instruction summary:

Dip the cranberries in the egg white,then roll in caster sugar a few times untilwell coated. Leave to set (or use glacécherries instead, even easier and no needto frost with egg white). Brush just thetop of the cake with a little jam. Roll outthe marzipan to slightly larger than thetop of the cake, lay on top of the cake,press down and trim flush to the edgesof the cake.Mix a dribble of water at a time into thefondant icing sugar, until it’s a smooth, stiffconsistency that won’t run. Pile on thetop of the cake. Push to the edges witha palette knife so it eases down thesides a little. Make a wreath from thesage and bay, then add a few of thefrosted cranberries (or glacé cherriesif using instead).

 

Step by step:


1. Dip the cranberries in the egg white,then roll in caster sugar a few times untilwell coated. Leave to set (or use glacécherries instead, even easier and no needto frost with egg white).

2. Brush just thetop of the cake with a little jam.

3. Roll outthe marzipan to slightly larger than thetop of the cake, lay on top of the cake,press down and trim flush to the edgesof the cake.

4. Mix a dribble of water at a time into thefondant icing sugar, until it’s a smooth, stiffconsistency that won’t run. Pile on thetop of the cake. Push to the edges witha palette knife so it eases down thesides a little. Make a wreath from thesage and bay, then add a few of thefrosted cranberries (or glacé cherriesif using instead).


Nutrition Information:

Quickview
374k Calories
3g Protein
8g Total Fat
73g Carbs
6% Health Score
Limit These
Calories
374k
19%

Fat
8g
12%

  Saturated Fat
0.67g
4%

Carbohydrates
73g
25%

  Sugar
67g
75%

Cholesterol
0.0mg
0%

Sodium
22mg
1%

Get Enough Of These
Protein
3g
8%

Copper
3mg
161%

Manganese
0.57mg
28%

Vitamin E
3mg
24%

Magnesium
44mg
11%

Vitamin B2
0.14mg
8%

Phosphorus
75mg
8%

Vitamin B3
1mg
5%

Folate
19µg
5%

Iron
0.82mg
5%

Fiber
1g
4%

Zinc
0.5mg
3%

Potassium
97mg
3%

Calcium
27mg
3%

Vitamin B1
0.04mg
3%

Selenium
1µg
2%

covered percent of daily need
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