7 November 2013

Cranberry Bakewell

This cake tastes heavenly! It smells and tastes like Christmas.
When cooking the cake’s single layers you get into this christmassy mood, no matter if you are a Christmas-freak (like I am) or not. It’s not that sort of feeling that appears to be imposed on you when walking through the supermarkets around THE time of the year, no. It’s a different one, one that is more honest.

The cake is a little time-consuming. But I promise, you’ll forget all the work after the first bite!

The cake has 3 layers:
  1. sweet shortcrust
  2. cranberry jam (best if made one day in advance!)
  3. frangipane
I found the recipe in a Jamie Oliver magazine and did some changes.

  • 280 grams fresh cranberries
  • 5 heaped tbsp sugar
  • z est and juice of one orange
  • ½ star anise
  • ¼ tsp cinnamon
Put all the ingredients above in a pot and bring them to boil (if you put a lid on it, it needs less time until boiling and you save energy!). When the mixture boils, reduce the heat. Stir frequently with a wooden spoon. When it starts to thicken, reduce the heat again and let it simmer, until it reaches the right consistence. Refrigerate for one day or at least overnight. Remove the star anise.

For a 18cm tarte tin:
  • 1 pack of shortcrust pastry
Line your tarte tin with the pastry and let it chill in the fridge for one hour.

  • 225 grams ground almonds
  • 187g butter at room-temperature
  • 1 ½ heaped tbsp flour, sieved
  • 3 tbsp sugar (you can use more or less)
  • 1 ½ egg (or a large egg), at room-temperature
  • Seeds of one vanilla pod
  • drops of orange extract (or a lug of Cointreau)
  • a small hand full cranberries & 1-2 tbsp flaked almonds for decoration
Mix the butter and sugar until creamy, add gradually vanilla seeds, orange extract and egg. Finally fold in the ground almonds and the flour. Wrap it in clingfilm and leave to chill in the fridge for 30 minutes.
Preheat your oven to 180 degrees.
Remove the shortcrust pastry from the fridge, prick it with a fork, cover with parchment paper, fill with baking beans and bake in the oven for 10 minutes. Take it out, remove baking beans and parchment paper and bake for another 15 minutes. Remove from the oven and leave to cool.
After the base has cooled completely, spread the jam evenly on it.
Take your frangipane out of the fridge. It should be pretty firm now, so you can proceed this way: Cut the pastry in evenly thick slices and spread them over your marmalade close to each other. Fill the gaps between the slices with the rest of the frangipane (it should be softened now – if not, rub it between your fingers).
In the end, flatten a regular surface with the palm of your hand. This step is exhausting, but worth it!

Spread a small handfull of cranberries over your cake and slightly push them into the surface. Spread the flaked almonds afterwards and make sure that all your flakes touch the frangipane-surface, so that they can stick to it.

Bake in the oven at 180 degrees for approx. 40 minutes. Remove and set to cool.

glaze (optional)
  • zest and juice of half an orange
  • 80g icing sugar
Mix zest, juice and sugar until well combined. Add some more sugar if necessary. Drizzle it over the cake.

So delicious!

1 comment:

  1. OMG I wanna die for this cake! It was so yummy!!! *___* Tastes like christmas >//<
    Lg, Ivi