Cranberry cake

Fresh cranberries have a little taste of Christmas for me. Every year, I love to cook them during the holiday season. Last year I did and redid brioche with cranberries and clementines. I love it, and I hope to be able to do it again very soon.

Cranberries combine wonderfully with clementine and also with orange. It is with the latter that I wanted to marry it in a cake which was very successful at home. We love the slight acidity of this fruit. And to keep it intact, the cake is not very sweet. It also contains little butter, so you can eat more of it.

Cranberry cake:

250g of flour
1 heaped tsp baking powder
60g butter (soft)
125g brown sugar
1 egg (room temperature)
175ml fresh orange juice
zest of an organic orange
200g fresh cranberries
25g white chocolate

Preheat the oven to 180°C.

Mix flour, baking powder and salt.

Whisk the soft butter and the sugar until you have a homogeneous mixture.
Add the egg and continue to whisk well.

Add orange juice and zest. To mix together.
Add the flour and mix briefly.

Finally add the cranberries and mix them gently with a spatula.

Pour the mixture into a greased pan.
Bake for about 40 minutes.

Let cool before unmolding onto a wire rack.

Decorate with melted white chocolate, placing it in a small cone.

To finish: the next time I make this cake again (and it could be very soon), I will add pecans. It’s already delicious without it, with some crunch I think it’s going to be downright hot!

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