A sweet and sour cranberry cake

The contrast of sharp cranberries and sweet icing is fabulous. I picked this recipe up on Twitter, the photograph of the cake grabbed my attention so much that I went straight out to buy the necessary. plateful 19-12-15cranberries 19-12-15My version is gluten-free, and I challenge anyone to guess. I will make this again, but changing the fruit to blueberries and perhaps dried cranberries or sour cherries, and alternating the citrus glaze instead with lime or lemon juice for an extra sour kick. bundt tin2 19-12-15A note about American baking measurements. I used a set of measuring cups, though I must admit the weirdest thing was measuring 3 tablespoons of butter. I left the butter out of the fridge overnight, then using a knife pressed the butter into a tablespoon. It does seem to be a haphazard means of measurement, but the finished cake did not suffer. measuring cups 19-12-152 cups gluten-free plain flour
1 tsp gluten-free baking powder
3 tbsp unsalted butter
1 cup sugar [I used demerara]
¾ cup milk [I used skimmed]
½ cup Greek yogurt
1 tsp pure vanilla extract
1 x 12oz bag of fresh cranberries
Glaze:
¾ cup icing sugar
juice of half an orange orange 19-12-15Take the butter out of the fridge to soften.

Preheat oven to moderate – 350° F/ 180° C/ Gas 4. bundt tin1 19-12-15Grease a 10in bundt tin/ring tin.

Rinse the cranberries and dry on kitchen paper.

In a medium bowl, mix together flour and baking powder.

In a separate bowl, add butter and sugar and cream. Add to the flour mixture, and combine thoroughly. butter & sugar, creaming 19-12-15In a third bowl, mix the milk, Greek yogurt and vanilla essence. Add to the flour mixture, and stir thoroughly. Finally, fold in the cranberries to make a cake batter. ready to go into oven 19-12-15Pour into prepared bundt tin and bake in the preheated oven for 60-70 minutes or until a skewer comes out clean. just out of oven 19-12-15 Allow cake to cool in the tin for 10 minutes, then remove from tin and allow to cool completely. cake, cooling on rack 19-12-15Prepare glaze in a small bowl by mixing the sugar and orange juice until smooth. Drizzle glaze on top of the cake. cake, iced 19-12-15I stored the cake in an airtight box in the fridge, because it contains dairy, but I will admit it was eaten within 48 hours of making!

* Adapted from an original recipe by Lauren Kelly Nutrition, follow her on Twitter.

5 to remember
un arándano – a cranberry
agrio/a – sour
azúcar glaseado – icing sugar
hermético/a – airtight
un glaseado – a glaze [icing]

10 thoughts on “A sweet and sour cranberry cake

  1. Emily

    I love how you’ve added the Spanish vocab at the end! I’m learning Spanish at the moment and this looks like a great way to pick up more words. (The cake looks delicious too!) 🙂

    Like

    Reply
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