"Bright, tart cranberries are one of the most vivid flavours of the Thanksgiving table, but they often play a supporting role to turkey and stuffing. Here, however, they take centre stage in a sparkling upside-down cake, and their ruby tones gleam over a tender, orange-scented crumb. The batter is enriched with soured cream, ensuring every bite is a balance of sweet, sharp and soft."
"Grease a 20cm round cake tin (at least 5cm deep, and not springform), then line the base and sides with baking paper. Make the caramel base by mixing the butter, brown sugar, orange juice, ginger and salt in a small saucepan, then put it on a medium-low heat and cook, stirring gently, until glossy and bubbling Pour into the prepared tin, swirl gently to coat the base, then scatter the cranberries evenly on top."
"Put the butter, sugar and orange zest in the bowl of an electric mixer and beat with the paddle attachment on medium-high until pale and creamy. Add the eggs one at a time and beat in well the mix may curdle at this point, but don't worry: it will come back together. Beat in the vanilla, then, on low speed, add the sifted dry ingredients in three instalments, alternating with the soured cream."
Bright tart cranberries star in a sparkling upside-down cake with a tender, orange-scented crumb. The batter is enriched with full-fat soured cream for a balance of sweet, sharp and soft flavors. A caramel base is made from butter, light brown sugar, orange juice, grated ginger and sea salt, poured into a greased, lined 20cm round tin before scattering fresh or frozen cranberries. Dry ingredients are sifted, then combined with creamed butter, caster sugar and orange zest, eggs added one at a time, vanilla, and alternating additions of dry mix and soured cream. Bake at 195C (175C fan) then cool.
Read at www.theguardian.com
Unable to calculate read time
Collection
[
|
...
]