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		</div><p>Bakers rejoice, because sugar and spice makes Christmas nice. No Christmas celebrations would be complete if we won’t over-do the dessert bit. Get set to end your festive feast with one of our best Christmas dessert recipes- cake, tart and muffins in your Christmas party. Drooling yet? These dessert recipes are as special as the holidays itself, so don’t forget to make ahead these favourites. </p>
<p>Here is an array of delectable dessert recipes from Pride Plaza Hotel Aerocity, New Delhi to make your Christmas dessert a hit with your near and dear ones.</p>
<blockquote><p>VICTORIA CAKE</p></blockquote>
<p><a href="http://londonglossy.com/wp-content/uploads/2016/12/Victoria-Cake.jpg"><img src="http://londonglossy.com/wp-content/uploads/2016/12/Victoria-Cake-1024x768.jpg" alt="victoria-cake" width="640" height="480" class="aligncenter size-large wp-image-101273" /></a></p>
<p><b>Ingredients</b><br />
<a href="http://londonglossy.com/wp-content/uploads/2016/12/Victoria-Cake.png"><img src="http://londonglossy.com/wp-content/uploads/2016/12/Victoria-Cake.png" alt="victoria-cake" width="197" height="221" class="alignleft size-full wp-image-101264" /></a><br />
<b>Method</b></p>
<ol>
<li>Mix butter and sugar for 5 minutes until it becomes white and creamy.</li>
<li>Add eggs one by one, then flour, baking powder and vanilla essence to the mix. Beat all the ingredients until smooth</li>
</ol>
<p><b>Baking Process:</b></p>
<ol>
<li>Take a baking tray, place a butter paper and pour the mixture on it. Bake the cake in the centre of a preheated oven &#8211; 180°C/350°F/Gas Mark 4 for 20-25 mins, or until the cakes have risen and are golden, and spring back when lightly pressed in the centre.</li>
<li>Remove the cakes from the oven and leave them to cool in the tins for 5-10 mins, then turn them out on to a wire rack and leave them to cool completely.</li>
<li>Spread the jam over the base of one of the cakes. Sandwich the two cakes together.</li>
<li>Dredge with caster sugar before serving.</li>
<li>The unfilled Victoria sponge cakes can be packed in freezer bags and frozen for up to 3 months. Allow to defrost before filling.</li>
</ol>
<blockquote><p>ORANGE CHEESE TART</p></blockquote>
<p><a href="http://londonglossy.com/wp-content/uploads/2016/12/Orange-Cheeze-Baked-Tart.jpg"><img src="http://londonglossy.com/wp-content/uploads/2016/12/Orange-Cheeze-Baked-Tart-1024x768.jpg" alt="orange-cheeze-baked-tart" width="640" height="480" class="aligncenter size-large wp-image-101272" /></a></p>
<p><b>Ingredients</b><br />
<a href="http://londonglossy.com/wp-content/uploads/2016/12/Orange-Cheese-Tart.png"><img src="http://londonglossy.com/wp-content/uploads/2016/12/Orange-Cheese-Tart.png" alt="orange-cheese-tart" width="416" height="222" class="alignleft size-full wp-image-101266" /></a><br />
<b>Method</b></p>
<ol>
<li>Tip all the ingredients into a bowl and beat until smooth.</li>
</ol<b>Final Process:</b></p>
<ol>
<li>Bake the tart base in centre of the preheated oven &#8211; 160°C for 10-12 minutes.</li>
<li>Remove the bas and leave it to cool completely.</li>
<li>Pour cheese mix on the part baked tart base</li>
<li>Bake the mix in the oven at 140°C for 15-20 minutes.</li>
<li>Cool it down and top it with orange jelly before serving.</li>
</ol>
<blockquote><p>FETA CHEESE ROSEMARY MUFFIN</p></blockquote>
<p><a href="http://londonglossy.com/wp-content/uploads/2016/12/Feta-Cheese-Rosemary-Muffin-2.jpg"><img src="http://londonglossy.com/wp-content/uploads/2016/12/Feta-Cheese-Rosemary-Muffin-2-1024x768.jpg" alt="feta-cheese-rosemary-muffin-2" width="640" height="480" class="aligncenter size-large wp-image-101270" /></a></p>
<p><b>Ingredients</b><br />
<a href="http://londonglossy.com/wp-content/uploads/2016/12/Feta-Cheese-Rosemary-Muffin.png"><img src="http://londonglossy.com/wp-content/uploads/2016/12/Feta-Cheese-Rosemary-Muffin.png" alt="feta-cheese-rosemary-muffin" width="563" height="168" class="aligncenter size-full wp-image-101267" /></a><br />
<b>Method:</b></p>
<ol>
<li>You will need a 12 hole mini-muffin tin.</li>
<li>Melt the butter in a small saucepan, add in the chopped feta cheese and rosemary and season with freshly ground black pepper and pinch of salt and give it a good mix.</li>
<li>Pre-heat the oven to gas mark 6/400F/200°C.</li>
<li>For the muffin base, sift the flour, baking powder and salt into a large mixing bowl.</li>
<li>In another bowl beat the egg, then add in the milk and give it a good whisk again.</li>
<li>Next, pour the egg mixture into the flour, using minimum number of folding movements (you should finish folding in 15 seconds and ignore the lumps in the mixture &#8211; do not overtax).</li>
<li>Now gently add the feta cheese mixture into the muffin mixture, folding in, as before, with as few strokes as possible.</li>
<li>Arrange the muffin cases into the muffin tins and spoon the mixture into them.</li>
<li>Bake them in the centre shelf of the oven for about 20 minutes, or until well risen and golden.</li>
<li>Remove the muffins from the tins and serve mild hot.</li>
</ol>
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