Save to your scrapbook
Rachel Allen's Upside-down cranberry cake
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
'The buttery, sugary juices of the cooked fruit soak into the cake once you flip it over, making it incredibly moist. The juices stain the cake a beautiful pink.' Rachel Allen
Watch Rachel make a festive dessert on the Waitrose TV Live Christmas show
Serves: 8
50g (2oz) butter
300g (11oz) caster sugar
225g (8oz) fresh or frozen cranberries
200g (7oz) plain flour
1tsp baking powder
½ tsp salt
¼ tsp bicarbonate of soda
2 eggs
200ml (7fl oz) buttermilk
75ml (2½fl oz) vegetable or sunflower oil
To serve
Softly whipped cream
Brown Sugar
Equipment
25cm (10in) diameter oven-proof pan
1. Pre-heat the oven to 180°C/350°F/gas mark 4. Melt the butter in the ovenproof pan. Stir in half the sugar and cook over a gentle heat for approximately two minutes. Add the cranberries, then set the pan aside.
2. Sift the flour, baking powder, salt and bicarbonate of soda into a large bowl. Whisk the eggs in a measuring jug or a small bowl. Add the remaining sugar, the buttermilk and oil, and mix together. Next, combine the dry ingredients with this mixture and whisk to form a liquid batter. Pour the batter over the cranberries in the pan.
3. Place the pan in the oven and bake for 30-35 minutes, or until the cake feels firm in the centre.
This recipe is taken from Bake by Rachel Allen, Collins (2008)
This recipe was first published in Tue Dec 10 15:57:59 GMT 2013.
Average user rating