Snowballs
The classic festive snowball cocktail has made a comeback. To celebrate, I transformed the retro cocktail into cake truffles! They're really easy to make and packed full of festive flavour. Best enjoyed alongside a chilled glass of the real deal, stirred not shaken.
If you fancy snuggling up with a book as you enjoy your cake and cocktail, I heartily recommend George Eliot's rich description of snowy weather in The Mill on the Floss. As Tom comes home to Dorlcote Mill for Christmas, the snow 'lay on the croft and river-bank in undulations softer than the limbs of infancy', heightening the colour and form of the gables and fields all around. I've often thought it must be pretty miserable for animals left outside in snow and frost, something Eliot captures when she draws attention to a 'disregarded four-footed beast' which 'stood as if petrified 'in unrecumbent sadness''. But, if it's tough for the animals outside, it's a different story for the fortunate families who can gather cosily inside: 'old Christmas' smiles as he lays this 'cruel-seeming spell' of weather because the whiteness and paleness outside only serve to heighten the light within. Homes shine with 'new brightness' at this time of year, and the cold gives 'a keener edge of delight to the warm fragrance of food'. In all, the conditions outside conspire to create 'a sweet imprisonment' which strengthens the 'primitive fellowship of kindred, and make[s] the sunshine of familiar human faces as welcome as the hidden day-star.'
As you tuck into a snowball, I guarantee that this imprisonment will seem sweet indeed.
Makes approximately 40 snowballs (good for gift-giving but easily halved).
Ingredients
For the sponge (or use shop-bought lemon cake/lemon drizzle loaf)
For the snowballs
Method: sponge
The classic festive snowball cocktail has made a comeback. To celebrate, I transformed the retro cocktail into cake truffles! They're really easy to make and packed full of festive flavour. Best enjoyed alongside a chilled glass of the real deal, stirred not shaken.
If you fancy snuggling up with a book as you enjoy your cake and cocktail, I heartily recommend George Eliot's rich description of snowy weather in The Mill on the Floss. As Tom comes home to Dorlcote Mill for Christmas, the snow 'lay on the croft and river-bank in undulations softer than the limbs of infancy', heightening the colour and form of the gables and fields all around. I've often thought it must be pretty miserable for animals left outside in snow and frost, something Eliot captures when she draws attention to a 'disregarded four-footed beast' which 'stood as if petrified 'in unrecumbent sadness''. But, if it's tough for the animals outside, it's a different story for the fortunate families who can gather cosily inside: 'old Christmas' smiles as he lays this 'cruel-seeming spell' of weather because the whiteness and paleness outside only serve to heighten the light within. Homes shine with 'new brightness' at this time of year, and the cold gives 'a keener edge of delight to the warm fragrance of food'. In all, the conditions outside conspire to create 'a sweet imprisonment' which strengthens the 'primitive fellowship of kindred, and make[s] the sunshine of familiar human faces as welcome as the hidden day-star.'
As you tuck into a snowball, I guarantee that this imprisonment will seem sweet indeed.
Makes approximately 40 snowballs (good for gift-giving but easily halved).
Ingredients
For the sponge (or use shop-bought lemon cake/lemon drizzle loaf)
- 280g caster sugar, baking spread, self-raising flour
- 4 eggs
- 1 lemon and 2 lime (zest only – save the lime juice for the cocktail)
- 1 tsp baking powder
- 1 tsp vanilla extract
- Splash of milk
For the snowballs
- Sponge (see above), broken into crumbs
- Zest of 5 limes (save the juice for the cocktail)
- 10 tbsp Advocaat (I used Warninks)
- 600g white chocolate (for two layers)
Method: sponge
- Preheat the oven to 180°C (160°C fan).
- In a large bowl, whisk together the sugar, baking spread, self-raising flour and eggs using an electric whisk. Combine until pale and fluffy.
- Add the zest, baking powder and vanilla extract. Whisk briefly again.
- Add a splash of milk to soften the consistency.
- Divide the mixture into two Victoria sponge tins and bake for approximately 30 minutes or until golden brown and springy to the touch. Leave to cool on a wire rack.
Method: the snowball
1. Once cool, crumble the cakes into breadcrumb consistency. Do this in a large bowl.
2. Add the lime zest.
3. Add 10 tbsp of Advocaat (5 tbsp per cake) and mix together.
4. Roll the mixture into small, tight balls. Place onto a baking tray lined with baking parchment/wax paper.
5. Melt the white chocolate (stirring frequently) and, once it’s slightly cool, dip each ball into the chocolate to cover (you may wish to do a few coats: the first coat can get caught up with the crumbs, which can be easily remedied by applying a second coat of chocolate once the first coat has set). Place them back on the baking tray, and add festive sprinkles if you like. Set aside/in the fridge to set.
6. Serve with a snowball cocktail (and a maraschino cherry) or package into gift bags for the perfect homemade Christmas present.
How to make the perfect snowball cocktail (recipe by Warninks Advocaat)
“Take 2 shots of Warninks Advocaat and pour it into a long drink glass filled with ice. Add the juice for ¼ lime and top up with lemonade.”