You can always tell Christmas is close when the supermarkets start selling fresh cranberries!
I love making homemade sauce for our Christmas dinner, but I also like using fresh cranberries for baking.
Our holiday food magazine (out this Thursday) has a delightful recipe for a sparkling cranberry cake, which soaks the cranberries in simple syrup overnight before dusting them in sugar.
They are a very tart berry, that’s for sure. You usually need to pair cranberries with a sweet, light flavour to help tone things down.
This cranberry and clementine crumb cake can be enjoyed for breakfast, brunch or afternoon tea. \ Janine Kennedy
A classic pairing is orange - the bright citrus flavour brings a good balance to the tartness of the cranberries. I also love pairing cranberries with almond.
This recipe combines all of those flavours. It’s a dense cake with a sweet crumb topping - almost muffin-like in texture.
It only uses a small amount of sugar, making it ideal for a breakfast or brunch offering, as well as the standard afternoon tea snack.
The cranberries are balanced out with a dash of almond flavouring and the juice and rind from a sweet clementine.
Cranberry and clementine crumb cake
This cranberry and clementine crumb cake can be enjoyed for breakfast, brunch or afternoon tea. \ Janine Kennedy
Serves 8-12
Ingredients:
For the cake:
60g softened butter
200g caster sugar
1 egg
1tsp almond extract
1tsp vanilla extract
250g plain flour
2tsp baking powder
1/2tsp salt
1tsp cinnamon (optional)
200ml buttermilk
Juice and rind from one clementine
300g fresh cranberries
For the crumb topping:
40g softened butter
60g light brown sugar
60g plain flour
Directions:
1. Grease and line a springform pan with parchment. Set aside and preheat the oven to 180°C. 2. In a large bowl, beat the butter, sugar, egg, vanilla and almond extract until light and ribbony. 3. Add the flour, baking powder, salt and cinnamon. Mix slightly, then add the buttermilk and clementine rind/juice. Mix until just combined.4. Add the cranberries and gently fold into the batter. Pour the batter into the prepared tin.5. Make the crumb topping: in a bowl, combine the butter, flour and brown sugar. Using your fingers, rub the mixture until it resembles coarse crumbs. Gently sprinkle the mixture over the top of the cake batter.This cranberry and clementine crumb cake can be enjoyed for breakfast, brunch or afternoon tea. \ Janine Kennedy
6. Place the cake into the preheated oven and bake for 40 to 45 minutes, or until a skewer poked into the centre of the cake comes out clean. The cake should be golden brown all over.7. Let cool in the pan for 20 minutes, then remove from the springform tin and cool completely on a wire rack.8. Serve that day, or keep in an airtight container for up to five days.
You can always tell Christmas is close when the supermarkets start selling fresh cranberries!
I love making homemade sauce for our Christmas dinner, but I also like using fresh cranberries for baking.
Our holiday food magazine (out this Thursday) has a delightful recipe for a sparkling cranberry cake, which soaks the cranberries in simple syrup overnight before dusting them in sugar.
They are a very tart berry, that’s for sure. You usually need to pair cranberries with a sweet, light flavour to help tone things down.
This cranberry and clementine crumb cake can be enjoyed for breakfast, brunch or afternoon tea. \ Janine Kennedy
A classic pairing is orange - the bright citrus flavour brings a good balance to the tartness of the cranberries. I also love pairing cranberries with almond.
This recipe combines all of those flavours. It’s a dense cake with a sweet crumb topping - almost muffin-like in texture.
It only uses a small amount of sugar, making it ideal for a breakfast or brunch offering, as well as the standard afternoon tea snack.
The cranberries are balanced out with a dash of almond flavouring and the juice and rind from a sweet clementine.
Cranberry and clementine crumb cake
This cranberry and clementine crumb cake can be enjoyed for breakfast, brunch or afternoon tea. \ Janine Kennedy
Serves 8-12
Ingredients:
For the cake:
60g softened butter
200g caster sugar
1 egg
1tsp almond extract
1tsp vanilla extract
250g plain flour
2tsp baking powder
1/2tsp salt
1tsp cinnamon (optional)
200ml buttermilk
Juice and rind from one clementine
300g fresh cranberries
For the crumb topping:
40g softened butter
60g light brown sugar
60g plain flour
Directions:
1. Grease and line a springform pan with parchment. Set aside and preheat the oven to 180°C. 2. In a large bowl, beat the butter, sugar, egg, vanilla and almond extract until light and ribbony. 3. Add the flour, baking powder, salt and cinnamon. Mix slightly, then add the buttermilk and clementine rind/juice. Mix until just combined.4. Add the cranberries and gently fold into the batter. Pour the batter into the prepared tin.5. Make the crumb topping: in a bowl, combine the butter, flour and brown sugar. Using your fingers, rub the mixture until it resembles coarse crumbs. Gently sprinkle the mixture over the top of the cake batter.This cranberry and clementine crumb cake can be enjoyed for breakfast, brunch or afternoon tea. \ Janine Kennedy
6. Place the cake into the preheated oven and bake for 40 to 45 minutes, or until a skewer poked into the centre of the cake comes out clean. The cake should be golden brown all over.7. Let cool in the pan for 20 minutes, then remove from the springform tin and cool completely on a wire rack.8. Serve that day, or keep in an airtight container for up to five days.
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