Almond and Cranberry Cake

I seem to have gone back to basics with my recent recipes for whatever reason and here is another simple one. However, I think it is fair to say that all these recipes prove that simple can sometimes be best and this one is no exception. It is perfectly moist and the flavours combine fantastically, so just enjoy.

Ingredients: (Ounce to Gram Conversion Chart)

6oz Butter (soften in the microwave, full power for about 10-15seconds)
6oz Caster Sugar
3 Eggs (crack on a flat surface to avoid any rogue egg-shell in your cake)
1tsp Almond Extract
4oz Self-Raising Flour
2oz Ground Almonds
1tsp Baking Powder
1/2oz Flaked Almonds
6oz Icing Sugar
5oz Dried Cranberries

Recipe:

Line a round cake tin (see Mama Molloy’s – The home of home-baking).

A fully lined cake tin

A fully lined cake tin

In a large mixing bowl place the 6oz of caster sugar and add the 6oz butter, cut into cubes. Cream the butter and sugar together with a wooden spoon by pressing the mixture into the base of the bowl until the mixture is light and fluffy. Beat in the 3 eggs, one at a time, using an electric whisk if you have one. Add the almond extract and whisk again.

Pre-heat the oven to 160oC (325oF, Gas Mark 3).

Combine the flour, the ground almonds and the baking powder and then sieve into the large mixing bowl, holding the sieve as high as you can in the process. Fold the flour into the mixture by dragging a wooden spoon around the edge of the bowl in one complete circle and then pushing the spoon through the middle from one side to the other. Repeat this until fully mixed but don’t get carried away; the more you mix, the more air you lose and the denser the cake is.

Cake mixture before it goes into the tin

Cake mixture before it goes into the tin

Pour the cake mixture into the lined cake tin and spread it evenly using a wooden spoon. Sprinkle the flaked almonds on top and bake for 45mins. Cover the cake with foil halfway through once it has achieved a golden-brown colour (see Useful things to know before baking).

Once the cake is done, remove it from the oven and allow to cool completely. Cut the cake in half horizontally.

Add some hot water to the icing sugar in a small bowl and combine into a paste (consistency isn’t too much of an issue but it needs to be thin enough that you can spread it easily). Add the cranberries and then spread the mixture on the bottom half of the cake. Put the top layer back onto the bottom half of the cake and then you are ready to go.

Almond and Cranberry Cake

This cake is pretty much perfect to be honest, so there isn’t really anything that I can add.

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4 Comments

  1. Reblogged this on AZ Parade of Golden Fruit & Nuts Carnival and commented:
    almond, baking, cakes, cranberries, fruit, nuts, sponge

  2. Excellent post! Thanks for sharing! =)

Trackbacks

  1. Almond and Cranberry Cake | Skipping Stars Productions LLC
  2. Cruise Recipes- Viking Rivers Almond Cake | Chris Cruises

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