Sunday, 20 December 2015

Cranberry time

I have recently bought a packet of plump scarlet cranberries to make plenty of sauce for the chilly nights coming, and I couldn’t help having a go at a cake as well. The result was glorious. Here is the recipe.

You need: 250 g of flour, 170 g of sugar, 70 g of butter, 2 eggs, 200 g of cranberries, 150 ml of water, one lemon, 2 tbsp of brown sugar, 100 g of dark chocolate, half a glass of milk, one and a half tsp of baking powder, one tsp of bicarbonate of soda and some grease proof baking paper.
First prepare the cranberries. Boil them in a pan with 150 ml of water, the juice of a lemon and 2 tbsp of brown sugar. Bring to the boil and cook for 5 minutes, then spoon them in a round baking tin (about 9 inches, 23 cm, diameter) lined with grease proof baking paper. Keep some of the juice of the cranberries.

Beat the butter in a bowl till soft and creamy, add the sugar and the yolk of the eggs. Then add the grated zest of a lemon, the flour, milk, the juice of the cranberries (about 3-4 tbsp), baking powder, bicarbonate of soda and finally the white of the eggs whipped stiff.

Mix well and pour the mixture in the baking tin. Bake for 30-45 minutes, 180 °C. When cool, turn it upside down on a plate and peel off the grease proof paper. Warm the dark chocolate with two tbsp of milk in a pan. When it is melted, pour it on the cake and let it cool. Serve with whipped cream....or (why not) cranberry sauce.

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