Spiced cranberry and nut cakes - recipe
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Prepare
-
Serves
3 -
Cook
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Skill
Easy
Ingredients
For the bundt tins
- Butter (unsalted) for greasing
- Breadcrumbs a handful
For the cakes
- 4 Pecan nuts chopped
- 50 g Cranberries (dried)
- 40 g Hazelnuts ground
- 1 tbsp Plain white flour
- 1 tbsp Cornflour
- ½ tsp Baking powder
- Cinnamon
- 1 tsp Mixed spice
- Salt
- ½ Orange(s) zest only, grated
- 75 g Icing sugar plus extra for dusting
- 75 g Butter (unsalted)
- 1 Egg(s) (free range)
- 1 Egg yolk(s) (free range)
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1
Heat the oven to 180°C (160°C, gas mark 4). Butter 3 small Bundt tins and sprinkle with breadcrumbs, tilting the tins to coat the inside completely.
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2
Mix together the pecan nuts, cranberries, ground hazelnuts, flour, cornflour, baking powder, spices, salt and orange zest.
For this step you'll need:
- 4 Pecan nuts chopped
- 50g Cranberries (dried)
- 40g Hazelnuts ground
- 1 tbsp Plain white flour
- 1 tbsp Cornflour
- ½tsp Baking powder
- pinch Cinnamon
- 1tsp Mixed spice
- pinch Salt
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3
Sift the icing sugar into a mixing bowl and beat with the butter until fluffy. Stir in the egg yolk and whole egg.
For this step you'll need:
- 75g Icing sugar plus extra for dusting
- 75g Butter (unsalted)
- 1 Egg(s) (free range)
- 1 Egg yolk(s) (free range)
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4
Add the flour-spice mixture and stir until blended.
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5
Put into the tins and bake for about 20 minutes, testing with a skewer inserted into the cakes; it should come out clean.
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6
Cool in the tins on a wire rack for 10 minutes, then remove and cool the cakes on a wire rack.
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7
Sift a little icing sugar over the cakes just before serving.
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