Directions

Cake Instructions

1Preheat oven to 160C (fan forced)

2Use a paper towel to grease your bundt tin thoroughly with Nuttelex then sprinkle the flour & swirl it around evenly to coat the tin before gently patting the tin on the edge of kitchen sink so the excess flour can be released

3Use a large bowl and mixer to beat the Nuttelex & sugar until light & fluffy – may take a few minutes, scrape down the sides of the bowl with a spatula once or twice to ensure entire mixture is blended then add vanilla extract

4Next, add one egg at a time mixing in-between, then pour in the yoghurt, sifted flour, salt, and baking powder mixing until just combined

5Pour half the mixture into the prepared tin, then add the berries before topping with the remaining batter

6Bake for approx 1 hour - check with a wooden skewer -if it comes out clean it's ready

7Allow cake to cool completely in the baking tin – resist the temptation to touch it because if you disturb it before it is totally cooled you run the risk of the cake cracking or worse falling apart

8Once totally cooled, gently remove the cake from the pan, insert the gingerbread antlers just before serving and sprinkle with icing sugar

9Serve with a berry sauce and your favourite cream or ice-cream

Gingerbread Instructions

1Preheat oven to 350ºC and line baking sheets with baking paper

2In medium bowl, sift together flour, bicarb, ginger, nutmeg, and cinnamon, set aside

3Melt the golden syrup, brown sugar and Nuttelex in a thick-bottom saucepan

4Beat together the flour and buttery mixture from the saucepan, adding 1 beaten egg), mix until combined, approx. 1-2 minutes

5Split the dough into two and wrap each piece in cling wrap and place in the fridge to rest for 20 minutes

6Lay out a large piece of cling wrap, place cookie dough in the centre and top with another large piece of cling wrap on a counter, roll with rolling pin until dough is about 6-7mm thick

7Cut dough into desired antler shapes, for best results create an antler template with baking paper so you can simply cut around to get the perfect antler shape

8Place gingerbreads on prepared baking trays. Bake for 7-9 minutes — note: the longer you bake the harder the gingerbread

9Remove from oven and place on cooling rack, once totally cooled, store in airtight container until ready to use

Indulgent Berry Sauce Instructions

1Toss all the berries to combine in a large bowl then transfer to medium saucepan

2Add the lemon juice and sugar and bring to a gentle boil over medium heat for approx. 5 minutes- until fruit is syrupy

3Transfer the hot berry mixture to a blender and purée until smooth

4Strain the berry sauce through a fine mesh strainer over a bowl. Tip: use the back of a large spoon or soup ladle to push the sauce through the strainer. (Discard the seeds that remain in the strainer)

5Refrigerate the berry sauce until cold or ready to serve. Note: if sauce is too thick, add a few tablespoons of water, a little at a time, until the desired consistency is reached