A Recipe For Christmas Cake Haters

23/12/2014 10:37 | Updated 22 May 2015

Hate traditional Christmas cake? This clementine wreath recipe from What Kate Baked is just as festive and thanks to the jewel-coloured decorations, it looks even more impressive. Here's what you'll need along with Kate's baking tips:



150ml natural yogurt

3 beaten eggs

150g Vanilla infused Sugar

140g self- raising flour

100g plain flour

1 tsp baking powder

Zest of 2 clementines

175g unsalted butter, melted

For the icing:

200g icing sugar, sifted

Approximately 75mls juice from an orange

2 tsps orange zest

To decorate:

50g dried cranberries

50g shelled pistachios

1 tsp orange zest

1. Grease and line a nine inch bundt or ring tin and preheat the oven to 190C/Fan 170C/Gas Mark 5.

2. In a bowl mix together the yogurt and beaten eggs.

3. Pop the sugar, flours, baking powder and zest into a large bowl, mix well with a wooden spoon and make a well in the centre. Add the yogurty mix and nicely melted butter and fold together.

4. Spoon the mixture, which will be quite liquidy, into the bundt tin and bake for 35-40 minutes until risen and golden in colour.

5. Cool on a wire rack.

6. To make the icing: place the icing sugar and zest in a large bowl. Gradually stir in the juice until you reach a nice thick, glossy icing.

7. Spoon the icing onto the cakes and decorate with the cranberries, pistachios and grate over the final teaspoon of zest.


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