Steamed Christmas Cake
There’s something magical about the steamed cakes. I cannot highlight enough how much intrigued I am about this way of making cakes! They rise quietly, their flavors deepening as steam gently envelopes them. My steamed Christmas cake is a tribute to that humble magic, a dessert that feels like a warm embrace on a frosty winter evening.
At its heart, there is cacao powder and cinnamon — or lebkuchengewürz (typical German/Austrian winter spice blend). The cacao brings a dark, earthy richness, its bitterness balanced by high quality cane sugar and the warmth of the spices. I like to be generous with the cinnamon, letting its cozy, nostalgic flavor infuse every bite. And when I opt for lebkuchengewürz, the blend of clove, piment, cinnamon, nutmeg, ginger, anis and cardamom transforms the cake into something unmistakably festive, filling the kitchen with aromas that remind me of Christmas markets and twinkling lights.
This steamed cake is the kind of dessert that pairs perfectly with a dollop of jam of your choice. Merry Christmas! 🎄
Steamed Christmas Cake
Equipment
- 1 steaming oven
- 1 rectangular cake tin
Ingredients
- 280 ml plant milk
- 100 g cane sugar
- 100 ml olive oil
- 1 tbsp lemon juice or 1/2 tbsp vinegar
- 2 1/2 tbsp cinnamon
- zest of 1/2 bio lemon or orange
- 1 1/3 tsp baking soda
- 1 tsp baking powder
- 25 g cacao powder
- ca. 200 g flour
Garnish
- 1 jar jam of choice
Instructions
- Oil and flour the baking tin.
- Mix all wet ingredients plus the baking soda and powder together.
- Sieve in the flour and cacao.
- Spread the batter evenly into the tin.
- Steam with 100 degrees C for 35 minutes.
- Serve with a dollop of jam.