The tree:

250 ml milk.*
60g honey.*
300g all-purpose flour.*
150g ground almonds.*
15g baking powder.
3 tbsp cocoa powder.
1 tsp ground cinnamon.
1 tsp ground ginger.
½ tsp ground clove.
½ tsp ground nutmeg.
150g soft butter.*
120g brown sugar.
3 eggs.*
Pinch of salt.
200g dark chocolate.*

For decoration:

Fresh rosemary sprigs.
Chopped Pistachios.*
Pecans.*
Dried cranberries.
Confectioner’s sugar.

Allergens marked with *

Step 1:
Add milk and honey to a small saucepan and bring to a simmer on Induction Hob heat setting 7. Then, set aside.

Step 2:
In a large mixing bowl, mix flour, ground almonds, baking powder, cocoa powder, ground cinnamon, ground ginger, ground clove, ground nutmeg, and a pinch of salt.

Step 3:
Preheat your oven to 180°C Circo Therm® and choose Added Steam Intensity Level 2. With a hand mixer, beat soft butter and brown sugar until pale and foamy. Then, beat in eggs adding one at a time until fully incorporated. Alternating, add dry ingredients and warm milk mixture to the butter mixture, beating until combined.

Step 4:
Add the batter to a greased baking pan (30x24). Spread evenly and gently knock pan on work surface to release air bubbles. Bake on shelf level 2 for approx. 10 minutes with Added Steam, then continue baking for approx. 10 minutes without Added Steam, until a toothpick inserted comes out clean. Set aside to cool.

Step 5:
For the Christmas tree shapes remove the cooled cake from the baking tin. Use either a self-made template or simply cut out 3 trapezoidal shapes and 1 small triangle. Transfer the pieces to a wire rack. Then, set the rack onto a rimmed baking sheet, which will catch the chocolate drips while coating.