the cranberries Cake



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


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.