Get Premium access to all the latest content online
Subscribe and view full print editions online... Subscribe
Red velvet cranberry cake
Makes 1 x 18-cm cake Cakes, Bread and Pastries
Ingredients
- 250g butter, softened, plus a little extra for the tin
- 200g demerara sugar
- 6 eggs
- 1tsp ground vanilla
- 11⁄2tbsp red food colouring
- 500g spelt flour
- 4tsp baking powder
- 150ml milk
- 50ml cranberry juice, or milk
For the frosting
- 500g cream cheese
- 120g icing sugar
- 200ml single cream
- 100g dried cranberries cranberries and rosemary, to garnish (optional)
Method
Preheat the oven to 160C/ 140C F/Gas 3. Butter an 18cm springform cake tin. Whisk the butter, demerara sugar and a pinch of salt until foamy. Add the eggs and vanilla and continue whisking until creamy, then stir in the food colouring.
Combine the spelt flour and baking powder and gradually fold into the butter and egg mixture, alternating with the milk and cranberry juice. Pour the batter into the tin. Bake on the lowest rack of the oven for 1 hour. Carefully remove the cake from the tin and leave to cool completely on a wire rack.
To make the frosting, put the cream cheese in a bowl. Sift the icing sugar on top and mix well. Whip the cream until stiff, then fold it into the mixture.
Carefully halve the cooled cake horizontally to make 2 layers. Spread the bottom half with half of the frosting. Arrange the dried cranberries on top, then replace the top cake layer. Spread the remaining frosting all over the cake. Garnish with fresh cranberries and rosemary, if desired.
Advertisement