Punch moons
easy
75 mins
75 mins
Ingredients
- 250 ml Red wine or black currant juice
- 1 Cinnamon stick
- 1 Star Anise
- 2 Cloves
- 7-10 Tbsp thinly peeled skin of 1/2 untreated orange
- 200 g soft butter
- 200 g fine sugar
- 1 package Vanilla Baking
- 1 package Citro-back
- 1 TEASPOON ground cinnamon
- 3 Eggs (size M)
- 200 g Flour
- 1 package Pudding powder "Vanilla Flavor"
- 3 TSP Baking Powder
- 350 g Icing sugar
- 100 g redcurrant jelly
- baking paper
- 1 small freezer bag
Directions
- 1
Put red wine (or currant juice), cinnamon stick, star anise, cloves and orange peel in a pot and bring to the boil. Let it simmer for about 10 minutes. Then let it cool down. Pour punch through a sieve. Stir butter, sugar, vanilla bean, citro bean and cinnamon until light creamy. Add the eggs one after the other, stirring each egg for at least 2 minutes. Keep stirring until the sugar is dissolved. Mix flour, pudding powder and baking powder. Stir briefly with 100 ml punch into the dough. Spread the dough on a baking tray covered with baking paper. Bake in the preheated oven (electric cooker: 175 °C on medium rack/ convection oven: 150 °C/ gas: level 2) for about 25 minutes. After baking, prick the cake several times and immediately soak it with 75 ml punch. Let it cool down on a cake rack. Then carefully cut out moons (7 cm long) from the dough. Mix icing sugar with 6-7 tablespoons of punch. Warm up the redcurrant jelly while stirring, fill into a freezer bag. Cut off a small corner. Cover moons with punch and decorate them with the jelly in strips
- 2
Allow to dry
- 3
waiting time approx. 1 1/2 hours
Nutrition Facts
170 kcal
26 g
6 g
2 g
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