December is a time for indulging with family and friends. This light but very tasty Christmas breakfast will satisfy all until your long-awaited Christmas lunch. This specific breakfast treat can be made ahead so that you don’t find yourself stuck in the kitchen missing all the fun.
Rushing around the kitchen especially on Christmas is no fun and deciding what to eat for breakfast is another thing on your list that you just don’t need, so planning before is definitely what the doctor ordered.
So, why not wake up to a special Christmas breakfast with delicious seasonal fruit and inspire yourself to make a seriously decadent cake, served with a cup of warm, spiced tea and a generous dollop of brandy butter. Enjoy this flavour-packed breakfast on a chilly winters morning, with the aroma of mulling fruit and spices.
Serves a family!
1 cup (200g) plain flour
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
100g unsalted butter softened
⅔ cup (200g) plus 1 ½ tablespoons sugar, divided
1 teaspoon pure vanilla extract
1 large egg
½ cup (240ml) buttermilk, well-shaken
150g fresh blackberries
175g fresh figs, cut into quarters
Preheat oven to 200°C/Gas mark 6/ 400°F.
Butter and flour a rectangle or round cake pan and set aside.
In a medium-size mixing bowl, using a hand whisk, whisk together the flour, baking powder, baking soda, and salt.
In a separate mixing bowl, beat the butter and ⅔ cup (200g) sugar with an electric mixer at medium-high speed until fluffy and pale. Next, beat in the vanilla extract then beat in the egg.
Using the hand whisk, mix in half the flour to the butter mixture until well combined, next alternate with the buttermilk and blend until the batter is smooth. Finally, add in the remaining flour mixture and mix thoroughly.
Scatter the figs into the cake pan and spoon the batter over the figs ensuring to smooth the top. Scatter the raspberries evenly over the top and sprinkle with remaining 1 ½ tablespoon of sugar.
Bake in the oven for about 20-25 minutes until the cake is golden and insert with a wooden pick to ensure the cake batter comes out clean. Cool in the cake pan for 10 minutes, then turn out onto a rack for a further 5 minutes and serve warm.