It's always around about this time of year that I start craving fruit. It must be something to do with the change in the weather; possibly also due to the fact that more and more chocolate and festive treats are becoming part of my daily diet.I love the color of cranberries, so bright and cheerful. They are relatively undiscovered in this country other than the ubiquitous cranberry sauce. Our friends over the Pond however, use this beautiful berry in a range of bakes, both fresh and dried.Since discovering this recipe I have already made it a couple of times, once for a birthday cake for a close friend and again for my work colleagues who loved the bake as a tasty contrast to all the mince pies and chocolates at this time of year.Once baked, the berries keep their lovely bright pinky-red color and the almonds provide a crunchy contrast to the soft almondy sponge.If you want to serve this for a special occasion, just cut it into dinky little squares and serve on an attractive platter dusted with icing sugar. If you can find some suitable "kitsch" decorations, why not accessorize accordingly.
What you need
- 1 1/2 cups of plain flour
- 1 1/2 tsp baking powder
- 1/2 cup softened butter
- 1 cup granulated sugar
- 2 eggs - free range (whisked together with the milk)
- 1/2 tsp vanilla paste
- 1/2 tsp almond extract
- 1/2 cup milk ( I used skimmed)
- 1 1/4 cups fresh cranberries (chopped in half)
- Flaked almonds
What you do
- On a plate or a shallow dish, sieve the flour and baking powder to remove any lumps
- In your mixer cream the butter and sugar until pale and fluffy
- Add the vanilla paste, almond extract to the mixer and the egg/milk mixture and the flour, whisk briskly until you have a smooth mixture
- Gently fold in the chopped cranberries by hand
- Tip into your prepared tin and smooth the top
- Sprinkle with flaked almonds
- Bake in a pre heated oven at 180c (160c fan) for approx 35 minutes until golden, well risen and cooked through
- Cool in the tin
- Cut into slices or squares
