Recipes: Cakes that make a statement

The countdown has begun, with just two weeks left to Christmas. I would love to be able to boast about how fabulously organised I am, but alas that is not the case this year. Instead, I feel a slight wave of panic – I am way behind. Of course, I give the impression that I am in control, but I am akin to a duck on the river’s surface – serene to the world yet paddling furiously underneath. If I could just have one day dedicated to Christmas, I could finish the decorations and start the shopping; the Christmas card list is long forgotten.

I have bought all my Christmas candles though. The purchase of these is high on my list of priorities. I light them in bulk from early December onwards. There is something about candlelight that I find profoundly soothing. I love the flickering flame and the gentle scent of wax as it burns.

I start my Christmas list and once I put pen to paper I feel an instant relief flooding over me. I have a plan, a list, something to follow.

We’re staying at home for Christmas Day this year, and I am cooking for a gang. I have sketched a plan of what Christmas will look like on the food front from Christmas Eve to December 27th. I know it sounds a bit mad, but my time off is so precious, I want to enjoy every minute of it and a little forward planning makes this a possibility.

A well-stocked store cupboard with plenty of rice, cans of tomatoes, lentils, olive oil, butter, eggs, chorizo, are all lifesavers in the days after Christmas, when you want to turn leftovers into something delicious and easy. On an even more practical note, I add fire-lighters, coal and ice to my list, and a big reminder to make room in the freezer – time to use up some of the frozen treasures.

I am breaking from tradition this year and having a pavlova for dessert rather than a trifle. While most of us can’t wait for Christmas pudding, pavlova is a huge hit with the Power boys. It’s my usual recipe, piled high with redcurrants and cream, and it’s even better the next day as it dissolves into an Eton Mess of sorts.

It’s crispy on the outside, squishy in the middle, laden with cream and pretty, juicy redcurrants with their tart, sparkling flavour. Redcurrants are widely available at Christmas. I love their tartness as well as their pretty appearance.

Renata has worked with me for 10 years in the kitchen. She is the most beautiful baker; her love of baking shines through in everything she makes. This particular cake is our all-time favourite. Using a good quality honey in the biscuit layer is important for the flavour. I am not talking Manuka here, just a good local honey.

The cake has a slightly spicy flavour which we put down to the honey and bread soda reacting together. While it is a little time-consuming, the end result is really moist and absolutely worth it. Technically, this will last for days, in reality about an hour, as I cannot pass it without cutting a sliver. We look forward to finishing in the kitchen on Christmas Eve and having a slice of Renata’s cake with a glass of champagne in hand.