Delicious Cranberry And Almond Cake Recipe
Ingredients
For this delightful cranberry and almond cake you will need: 250g softened butter, 250g caster sugar, 4 eggs, 250g self raising flour, 2 teaspoons baking powder, 1 teaspoon almond extract, 150ml milk, 200g cranberries, 50g flaked almonds and a pinch of salt.
Instructions
To start making this delicious cake, preheat your oven to 180°C (160°C for a fan oven). Grease and line a 20cm round cake tin with greaseproof paper.
In a large bowl, cream together the butter and sugar until pale and creamy. Beat in the eggs one at a time, then add the almond extract. Sift the flour and baking powder into the bowl and mix together. Add the milk and fold in until the mixture is combined.
Next, fold in the cranberries and flaked almonds. Pour the mixture into the prepared tin, and spread evenly. Sprinkle a pinch of salt over the top. Bake in the preheated oven for 45 minutes or until golden brown and a skewer inserted into the centre comes out clean.
Leave the cake to cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely. Serve with a dollop of double cream or a scoop of vanilla ice cream.
Nutrition
This delicious cake is a treat to be enjoyed in moderation. Each piece of cake contains approximately: 270kcal, 16g fat, 4.5g saturated fat, 26.7g carbohydrates, 0.9g fibre, 14.6g sugar and 3.1g protein.
This cake is also a great source of vitamin C, providing about 13% of the recommended daily intake for an adult. Cranberries are also a good source of manganese, providing about 13% of the recommended daily intake for an adult.
Variations and Tips
For a vegan version of this cake, replace the butter with vegan margarine, use almond milk instead of regular milk, and use an egg replacement such as chia or flaxseed. You can also substitute the cranberries for any other type of dried fruit, such as sultanas or raisins.
If you prefer a richer cake, you can add a few tablespoons of brandy or amaretto to the mixture before baking. You can also add a teaspoon of ground cinnamon or nutmeg for a subtle warming flavour.
For a more festive version of this cake, add a few tablespoons of orange juice to the mixture, and top with a dusting of icing sugar before serving.
Serving Suggestions
This cranberry and almond cake is best served warm with a dollop of double cream or a scoop of vanilla ice cream. It also goes well with a cup of tea or coffee. You can also serve it cold with a drizzle of honey or a dollop of yoghurt.
If you have any leftovers, they can be stored in an airtight container for up to three days. Alternatively, you can freeze the cake for up to three months and defrost when needed.
Conclusion
This delicious cranberry and almond cake is easy to make and is sure to be a hit with family and friends. With its subtle sweetness and crunchy nuts, it’s the perfect treat for any occasion. Enjoy!
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