A selection of sweet treats to celebrate the holidays.
4 Indulgent Desserts to Make This Holiday Season
A selection of sweet treats to celebrate the holidays.
The holiday season is the time to let loose and indulge in some delicious food. Here, we're leaning into the sweet side with a selection of divine treats that are sure to lift everyone's spirits.
Whether you're in need of something to take to a party or you want a tasty final dish to serve at your Christmas feast, give one (or all) of these four delicious desserts – that probably aren't in your repertoire – a go.
1. Sara Ramen's Swedish Cinnamon Cake
Ingredients
- 250g filmjölk (can substitute with sour cream)
- 1 tsp bicarbonate of soda
- 175g unsalted butter, room temperature
- 125g rapadura sugar
- 180g spelt flour
- 2 eggs
- 2 tsp vanilla sugar
- 1 heaped tsp baking powder
- 1/2 tsp salt
Cinnamon sugar for the layers and topping
- 70g raw sugar
- 1 heaped tsp cinnamon
Method
- Mix the filmjölk with bicarbonate of soda in a medium bowl and set aside.
2. In a large bowl, cream the butter and sugar together. Add one egg at a time and beat well. - Mix in the flour, vanilla sugar, baking powder and salt followed by the filmjölk mixture.
- Preheat the oven to 350 F and line a round springform cake tin (about 9 inches).
- In a small bowl mix the raw sugar and cinnamon together.
- Start by spreading a third of the mixture across the base of the cake tin, sprinkle about 1 tablespoon of the cinnamon sugar over the mixture, repeat this two more times. There should be three layers with a generous amount of cinnamon sugar remaining to be sprinkled over the top layer.
- Bake for 45-50 minutes.
2. Maryah Ananda's Berry Crumble
Ingredients
Topping:
- 1 cup of oats
- ⅔ cup almond flour
- 1 cup of dark brown sugar
- 4 tbsp cold butter
- 2 tbsp cinnamon
- ½ cup coconut oil, 1 tbsp for greasing
- ½ tsp kosher salt
Filling:
- 3 cups of strawberries
- 3 cups of cherries
- 2 tbsp cornstarch
- ½ tbsp vanilla extract
Method
- Preheat oven to 400 F.
- In a large bowl add fruit and cornstarch. Toss until distributed then add vanilla. Add to a 8 inches by 8 inches baking dish greased with coconut oil. Set aside.
- In a medium bowl combine oats, almond flour, cinnamon, salt and brown sugar. Add the butter and break it up with a pastry cutter, fork, or use your hands. Toss the butter in the dry mixture then add the coconut oil. Use a rubber spatula to combine. The mixture should resemble something similar to wet sand.
- Crumble the topping over the berries until completely covered. Bake for 30-35 minutes. Serve warm with vanilla ice cream.
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3. Katherine Sabbath's Vegan Sticky Chocolate Cakenuts
Ingredients
Dry
- 200g (1 1/2 cups) all purpose flour
- 2 tsp baking powder
- Pinch sea salt flakes
- 150g (3/4 cup) dark brown sugar
Wet
- 180ml (3/4 cup) vegan milk
- 40g (2 Tbsp) unsweetened coconut yogurt
- 50g (4 Tbsp) vegan butter
- 70g dark chocolate (dairy free)
Chocolate Glaze
- 85g chopped dark chocolate (dairy free)
- 1 tbsp coconut oil
- 25g (2 tsp) vegan butter
Method
- Preheat the oven to 350 F fan-forced. Lightly spray a donut tray with cooking oil.
- Whisk the flour, baking powder, salt and sugar into a large mixing bowl.
- Place the wet ingredients into a heat-proof bowl, and gently melt together using the microwave (in 30-second intervals, stirring in between) or double-boiler method, allow to cool.
- Add the wet mixture to the dry ingredients and whisk to combine, being careful not to over-mix.
- Transfer the donut batter into the donut tray with a spoon or a piping bag.
- Bake for 15 minutes, or until donuts spring back when gently pressed.
- Remove from the oven and let cool for a few minutes before transferring the donuts to a wire cooling rack. Allow to cool completely before glazing.
- While the donuts are cooling, make the glaze. Melt the chocolate, coconut oil, and butter gently in the microwave or double-boiler method until smooth. Dip the tops of the donuts into the chocolate glaze, and place on a cooling rack to set.
4. Sara Ramen Sablés' Bretons French Butter Biscuits
Ingredients
- 100g salted butter, room temperature
- 100g rapadura sugar
- 1/2 tsp salt
- The seeds of 1 vanilla bean or 1 teaspoon of vanilla extract
- 1 egg, beaten
- 1/2 teaspoon ground cinnamon
- 1 generous teaspoon of baking powder
- 250g spelt flour
For the glaze - 1 egg, beaten
- 1 teaspoon of fresh espresso
Method
- Beat the sugar and butter together in a large mixing bowl or mixer. The consistency should be very creamy.
- Add the beaten egg and vanilla to the bowl.
- Combine the flour, salt, cinnamon and baking powder together and slowly mix in with the butter mixture.
- Gently knead the dough into a ball (add a little bit of flour to the surface if the dough is slightly sticky). Place the ball on top of a large piece of cling wrap and flatten the shape with your palm. Cover with the remaining plastic and place on a flat surface in the fridge for at least one hour.
- Cover a baking tray with parchment paper and preheat the oven to 350 F.
- Roll out the dough to just under 0.2 inches and start to cut out the biscuit rounds making sure there is space between each.
- Mix the egg and espresso together in a small bowl and brush over the biscuit tops. Finish off by dragging the back of a fork across the tops to create vertical and horizontal lines that cross over.
- Bake for about 12 minutes, until golden brown.
