the cranberries Cake

 

Ingredients:


For the cake:


 110 g of softened butter


100g sugar


Zest  of 1 lemon ( about 2 teaspoons)


2 eggs


 1/2 teaspoon of vanilla


 140 g flour


60 g  fine cornmeal


 1/2 teaspoon of yeast


1 pinch of salt


125 ml milk


For the layer of caramel and cranberries:


 55 g butter


 100 g brown sugar


1 tablespoon of lemon juice


280 g cranberries


Steps:


Preheat the oven to 180ºC and line a cake mold.


Prepare the caramel by melting the butter and sugar in a saucepan. Then add the lemon juice and stir to combine.


Pour the caramel into the bottom of the mold then add the cranberries. To book.


Cream the butter and sugar then add the lemon zest, vanilla, and eggs.


Incorporate the flour, baking powder, and fine cornmeal, then the milk. Mix to combine everything.


Pour the batter into the pan to cover the cranberries. Bake and cook for 30  minutes.


Let cool for 15  minutes then serve lukewarm with whipped cream or ice cream. 

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