Christmas Cake & Classic French Dessert | Shireen Anwar & Chef Naeem | Masala Mornings | 2 Dec 2025

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Celebrate the festive season on Masala Mornings with Shireen Anwar and special guest Chef Naeem from Bake House! In this delicious episode, learn how to make a rich, festive Christmas Cake along with a classic French Dessert that brings elegance and flavor to your table.

Whether you’re hosting a holiday dinner or craving a café-style sweet treat, these recipes are perfect for Christmas, winter gatherings, and dessert lovers worldwide.

📺 Show Name: Masala Mornings
👩‍🍳 Host: Shireen Anwar
👨‍🍳 Guest Chef: Naeem (Bake House)
📅 On Air Date: 2 December 2025
📡 Channel: Masala TV

📋 RECIPE CARD
Christmas Cake
Ingredient
Butter 200 grams
Sugar 50 grams
Eggs 5 pieces
Flour 50 grams
Dry fruits 600 grams
Baking powder 4 grams
Nutmeg as required
Mace as required
Cloves as required
Cinnamon as required
Cardamom as required
Black cardamom as required
Ginger powder as required
Treacle as required
Candied cherries as required
Apple preserve as required
Orange peel as required
Raisins as required
Black currants as required
Plums as required
Apple jam as required
Fondant as required

Method
Grind all the spices into a fine powder. In a bowl, beat butter and sugar until light and fluffy. Add the eggs one by one while beating continuously. Mix in the ground spices and dry fruits. Take a 7-inch mold and divide the batter into two parts. Bake at 160°C for 30 minutes. Remove from the oven and let both cakes cool completely. Spread apple jam on one cake and place the second cake on top. Cover the entire cake with white fondant. Prepare meringue and apply it all over the cake. Dust icing sugar on top to finish.

French Dessert
Ingredient
Icing sugar 87 grams
Butter 162 grams
Flour 250 grams
Egg 1 piece
Salt 1 pinch
Vanilla powder 1 pinch
Milk powder 20 grams
Prepared custard as required
Method
In a bowl, mix butter and icing sugar add the egg and mix well. In a separate bowl, combine flour, salt, milk powder, and vanilla powder. Add this mixture into a mold and bake at 170°C for 20 minutes. For stuffing, fill with prepared custard. Decorate as desired and serve.

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