Cranberry loaf cake - recipe
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Prepare
-
Serves
1 -
Cook
-
Skill
Easy
Ingredients
For the cake
- 200 g Butter (unsalted)
- 200 g Unrefined golden caster sugar
- Nutmeg grated
- Salt
- 1 Vanilla pods
- 4 Egg(s) (free range) separated
- 200 g Almonds (ground)
- 300 g Plain white flour
- 2 tsp Baking powder
- 150 g Cranberries fresh
- 110 g Cranberries (dried)
For the icing
- 250 g Icing sugar
- 2 tbsp Cranberry juice
- Red food colouring
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1
Heat the oven to 170°C, (fan 150°C, gas mark 3). Grease a large loaf tin.
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2
Beat the butter, half the sugar, nutmeg and salt in a mixing bowl until creamy. Split the vanilla pod and scrape out the seeds into the mixture.
For this step you'll need:
- 200g Butter (unsalted)
- 100g Unrefined golden caster sugar
- pinch Nutmeg grated
- pinch Salt
- 1 Vanilla pods
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3
Beat in the egg yolks one at a time until the mixture is smooth.
For this step you'll need:
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4
Stir together the ground almonds, flour, baking powder and cranberries in a bowl. Add half the mixture to the mixing bowl and stir well.
For this step you'll need:
- 200g Almonds (ground)
- 300g Plain white flour
- 2tsp Baking powder
- 150g Cranberries fresh
- 110g Cranberries (dried)
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5
Whisk the egg whites with the remaining sugar until stiff but not dry and fold into the mixture until incorporated. Gently stir in the remaining flour mixture.
For this step you'll need:
- 100g Unrefined golden caster sugar
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6
Spoon into the loaf tin and bake for 45-55 minutes until risen and golden. Insert a skewer into the centre of the cake, which should come out clean.
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7
Cool in the tin for 10 minutes, then turn out onto a wire rack to cool.
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8
For the icing: sift the icing sugar into a bowl and stir in the cranberry juice and a little colouring if liked. Spread the icing on top of the cake and leave to set.
For this step you'll need:
- 250g Icing sugar
- 2 tbsp Cranberry juice
- Red food colouring