Christmas bakes!

P9: CHRISTMAS CAKE P9: CINNAMON ROLL TWISTS P10: ASSORTED TOP MINCE PIES P11: MERINGUE CHRISTMAS WREATH WITH POMEGRANATE JEWELS P11: MINCE PIE BUNDT CAKE P12: SPICED GINGERBREAD WREATH P13: CRANBERRY & WHITE CHOCOLATE CAKE P14: TEAR 'N' SHARE STOLLEN SWIRLS P15: CHEERIO CHERRY YULE LOG P16: LEBKUCHEN WITH CANDIED FRUIT & ALMOND TOPPINGS P17: CHRISTMAS TREE BREAD ROLLS P18: CHRISTMAS PUDDING GEO HEARTS P20: GINGERBREAD TRIFLE

Christmas cake

SERVES 12-16

For the cake

7 large free-range eggs, separated ¼tsp cream of tartar 335g (11½oz) caster sugar 125g (4½oz) ground roasted hazelnuts 1tsp ground cinnamon 225g (8oz) plain flour 1tbsp baking powder A pinch of salt 120ml (4fl oz) hazelnut oil

For the advocaat frosting 350ml (12fl oz) whole milk 225g (8oz) caster sugar 25g (1oz) cornflour 50ml (1½fl oz) advocaat 550g (1lb 1oz) unsalted butter, cubed, softened to room temperature

To decorate

700g (1lb 7oz) lebkuchen stars A few rosemary sprigs 3 cinnamon sticks 3 star anise 100g (3½oz) cranberries, defrosted if frozen

1 Preheat the oven to 170°C/Gas Mark 3 and line the base of a 23cm (9in) springform cake tin with greaseproof paper.

2 Whisk the egg whites with the cream of tartar in a freestanding mixer until they form stiff peaks. Gradually add the sugar with the beaters running, then whip until stiff peaks form again. Whisk in the egg yolks and 175ml (6fl oz) cold water, stopping as soon as they are smoothly incorporated.

3 Remove the bowl from the stand mixer and add the ground hazelnuts and cinnamon. Sieve the flour, baking powder and salt into the bowl, then fold it all together carefully, retaining as much air as possible. Finally, fold in the hazelnut oil.

4 Carefully scrape the mixture into the prepared tin and level the top, being careful not to knock out too much air. Bake for 1 hour, or until a skewer inserted in the centre comes out clean. Invert the tin onto a wire rack and leave to cool upside down, still in the tin.

5 To make the frosting, warm 300ml (10fl oz) milk in a saucepan with the sugar, stirring to dissolve. Shake the cornflour into the remaining milk, then whisk it into the saucepan. Continue to whisk until the mixture thickens and starts to bubble.

6 Scrape the mixture into a freestanding mixer fitted with a whisk attachment. Whisk in the advocaat, then continue to whisk on low speed until the mixture cools to 20°C/68°F. Whisk in the butter one cube at a time until it has all been incorporated, then whisk on high speed for two minutes or until pale and voluminous.

7 Run a shar