fbpx
I’m Dreaming of a Wine Christmas

I’m Dreaming of a Wine Christmas

I once told a complete stranger that I make people happy for a living! Yes, I was all wine-d up and excited about how I made cakes that brought joy to people, and quite frankly I didn’t think I needed to explain in detail what my profession was. Years later, I still find enjoyment in making cakes for the people I love. Something about how their faces light up when they see their customized cakes just makes all the pains of baking and frosting worthwhile. (To those of you who know me well, next time you catch me moaning about making a cake, ignore my cries! I totally love the stressful process.)

Three Christmases ago, Don and I decided to start a little family tradition for his mama. Her birthday being in November and us never being able to drive out nine hours for the party, we decided to welcome her each Christmas with a customized birthday cake. The first year, we went for a classic Black Forest cake. The second year, there was a special request for a Strawberry Shortcake. And this year, I decided to take her favourite drink, Red Berry Sangria, and transform it into layers of decadent vanilla cake, red berry sangria compote and a light mascarpone frosting, a Wine Christmas birthday cake. For all the wine and dessert lovers out there, this one is for you!

Don’s mama with her Wine Christmas Cake!

Vanilla Yogurt Cake Recipe

1 ½ cup AP Flour

2 tsp Baking Powder

¾ tsp Salt

1 cup Sugar

1 tsp Lemon Zest

¾ cup Yogurt

½ cup Vegetable Oil

2 Eggs

½ tsp Vanilla Extract

This recipe is one of the easiest you will ever make. In a bowl, mix the flour, baking powder and salt. In a second bowl, mix your sugar with the lemon zest making sure that all the sugar gets flavoured evenly. Add all the wet ingredients to the sugar and mix until they are well incorporated. Once the wet batter is ready, sift the dry ingredients in and fold them in. Line a 6 in. spring-form pan with parchment paper and pour your cake batter in. Bake the cake for 30-45 mins at 350F. 

Red Berry Sangria Compote Recipe

1 cup Red Wine

2 cups Mixed Berries

1 Pear

1 Star Anise

1 tsp Orange Zest

¼ tsp Cinnamon

This one’s so dang easy to make so I’m not going to attempt to make it sound sophisticated. Just throw all the ingredients in a pot and let them simmer until the sauce is reduced. You don’t want to reduce all the liquid of course because you’ll need some of that sauce to flavor your Mascarpone frosting and cake. Once cooled down, you can keep the compote in a mason jar for a week in the fridge and for up to 3 months in the freezer.

Mascarpone Frosting Recipe

500 g Mascarpone

1 ½ cup 35% Cream

½ cup Icing Sugar

½ tsp Vanilla

In keeping with the fast and the furious (and kind of lazy) method, just throw all the ingredients into your mixer bowl and whip em up until you get a nice and fluffy frosting.

I totally cheated and kept a little container of the Mascarpone frosting aside in the freezer as my emergency no-churn ice cream stash. Genius? HELL YES! I strongly advise you to do the same and perhaps even top it with some of that sangria compote. 

Have yourself a dreamy wine Christmas everybody from our little family to yours!

Don & Rawan

**Don’t forget to sign up for our mailing list to get deals on our cooking classes and receive Rawan’s awesome recipes! You can also bring the Rebels ITK spirit in your kitchen by searching for our very own Rebels in the Kitchen playlists on Spotify!

Leave a Reply

Your email address will not be published.

A delicious community worth joining! Join the Rebels in the Kitchen and get access to cooking party deals, secret Rebel recipes from Chef Rawan and our latest news stories !
A delicious community worth joining! Join the Rebels in the Kitchen and get access to cooking party deals, secret Rebel recipes from Chef Rawan and our latest news stories !