I made this cake in March. With dried cranberries and white chocolate, I know this is normally a Christmas flavour combination, but I was using things I already had in the pantry, and cake is cake, right? The drizzled chocolate at the end adds a bit of fun, and even more chocolate, which is never a bad thing. This could also be served at a dinner party, sliced elegantly into delicate slithers, served with cream
Ingredients.
I used a 30cm x 20cm sheet pan
175g Butter, at room temperature. I used Stork
200g Caster Sugar
225g Self Raising Flour
2 Large Eggs
150ml Milk
1 Lemon, Zest and Juice
150g Dried Cranberries
300g White Chocolate Chips or Chunks
Method
1. Preheat the oven to 170º, no fan. Line your sheet pan. Dust the cranberries in a little flour - this helps them to stop sinking when baked
2. Beat together the butter and sugar until pale and fluffy. Butter takes longer than Stork, but its an important step, and can take a few minutes
3. Add the eggs one at a time with a spoonful of flour, beat to combine, then mix in the remaining flour
4. Add the milk, lemon zest and juice, the cranberries and 200g of the chocolate, (save the rest for drizzling on the top), and stir thoroughly
5. Pour the batter into the prepared tin and level the top. Bake in the middle of the oven for 30-35 minutes, until an inserted skewer comes out clean
6. Cool completely and then pop into the fridge. After an hour or so, melt the remaining 100g of chocolate and drizzle over the cake, however you see fit. Adding the cake to the fridge helps to give a dense texture, and makes it easier to slice, into whatever shape you see fit. It's best served at room temperature, and with lashings of tea!
7. Enjoy
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