Christmas Baking Around the World

Our followers and customers know that we are very proud of our global reach as a company and to celebrate, we thought we’d explore some favourite festive food from around the world. So, join us on a journey of Christmas baking inspiration!


Bibingka – Philippines

Traditionally cooked in clay pot ovens, lined with banana leaves, bibingka is a rice flour cake made with coconut milk and eggs and toppings can include grated coconut, cheese, butter or even duck eggs. Bibingka is traditionally eaten around Simbang Gabi, a series of nine dawn masses leading up to Christmas Eve.

Babingka
Photo: NY Times

Stollen – Germany

A recipe passed down over centuries, this sweet, fruity bread, originally comes from Dresden in Germany. Dresdner Stollen has to be made with a distinct ratio of key ingredients, otherwise it’s not Dresdner Stollen. Requiring ingredients like butter, sweet and bitter almonds, candied orange, lemon peel and raisins which get added in right before the cake goes into the oven to keep them firm. When finished baking, the Stollen is topped with a covering of butter and sugar.


According to EU law, the name Dresdner Stollen is protected; that is, products sold under this name had to be made in or around the city of Dresden. All Dresdner Stollen must pass inspections by fellow bakers before receiving a quality seal and the EU seal for protected geographic origin. Upon approval, the Stollen gets a golden seal of authentication, with a six-digit control number that tracks from which bakery the Stollen came from.

Pavlova – New Zealand

Named for the Russian ballerina Anna Pavlova, the dessert was invented after the ballerina’s tour in New Zealand and Australia in 1926. One story goes that a chef at a hotel in Wellington came up with the cream and berried dessert.


However, Australia also enjoys pavlova at Christmas too and has a similar story about the desert being created by an Australian chef. So, who can claim pavlova as theirs? Well, in 2010, the Oxford English Dictionary settled this argument between New Zealand and Australia by stating that New Zealanders have the first recorded recipe of this dish.

Tortell de Reis – Spain

In Spain’s Catalonia region, Tortell de Reis is prepared for and eaten on Three Kings Day, or the Epiphany, on January 6. This ring-shaped cake is commonly filled with marzipan or whipped cream and sometimes a pumpkin jam called cabell d’àngel. A golden crown made of cardboard is placed in its centre and the cake is topped with candied fruit, nuts, and a sugary icing.


The cake contains two hidden surprises: a figurine of one of the Three Wise Men and a broad bean. Tradition goes that the person who finds the figurine in their slice of cake gets the golden crown and the one who discovers the bean has to pay for next years cake!

Tortell de Reis
Photo: Catalunya m'agrada

Panettone – Italy

Panettone is one of Italy’s most recognised food exports. Thought to originate in Milan, it’s history is told as a popular legend. It is said that in the 15th century, the powerful Duke of Milano, Ludovico il Moro had demanded a lavish Christmas cake. However, disaster struck and the chef accidentally burnt the cake. Out of time, the desperate chef turned to his young cook, a boy named Toni, to use his pillow-like loaf of bread to which he added in citrus and raisins. As luck would have it, the duke loved the dessert and when asked what was its name; he was told it was “Pan del Toni.”

Panettone
Photo: BBC Food

Vanilice – Serbia

These tart-like treats are served around Christmastime in Serbia. The tiny vanilla cookies feature ingredients such as lard, butter or vegetable shortening, grounded walnuts, apricot or other similar jams, and a vanilla flavoured sugar that make them an irresistible holiday treat.

Vanilice
Photo: Curious Cuisiniere

Tembleque – Puerto Rico

The name of this creamy coconut pudding translates to “trembling” which is apt due its jelly-like consistency. Similar to flan but without the eggs, this jiggly Christmas treat contains coconut milk, cornstarch, sugar, and cinnamon for garnish.

Tembleque
Photo: All Recipes

Pernik na Figurky – Czech Republic

These traditional Czech cookies are spiced with cinnamon, cloves, nutmeg, allspice, and ginger. They are usually cut out into different shapes and decorated with chocolate, yogurt, sliced almonds, candy, and sugar glaze, or simply dusted with powdered sugar. An authentic Czech souvenir, they are a staple of Christmas Markets.

Pernik na Figurky
Photo: Blogcestnik.cz

We'd like to wish you all a Merry Christmas and Happy New Year. If you'd like to talk to one of our friendly team, you can call us on +44 (0) 1159 659539 or email us at info@magnacool.co.uk

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