This is a great
alternative to a Christmas pudding and tastes great warmed with Crème
Fraiche!
For my cake i have used a 22cm cake tin which easily cuts into 14 generous slices!
For the Sponge:
For the Sponge:
· 5 medium eggs
· 300g Light
brown sugar
· 330g Stork
butter
· 350g self
raising flour
· 60g dried
cranberries
· Zest of 3
large oranges
· 120g of red
currants
For the crumble:
· 100g unsalted
butter
· 100g dark brown
sugar
· 2 tsp cinnamon
· 150g plain
flour
· 100g toasted
and finely chopped hazelnuts
· 1 Pot of cherry
compote or delicious cherry jam
1.
Start by making the crumble by melting the unsalted
butter and add it to; the dark brown sugar, cinnamon, plain flour and
hazelnuts. Mix this with your fingers until crumble consistency, put this aside
for later.
2.
Take the red currants and cook on a low heat with
2tbsp of brown sugar for 10 minutes or until softened and leave to cool.
3.
For the sponge mixture cream together the stork
and light brown sugar then slowly add 3 tbsp of self raising and 1 egg and
gently mix into the butter and sugar. Repeat this process until all the eggs
and flour has been used.
4.
Add to this mixture the dried cranberries, 60g of
your red currants and the orange zest to your sponge mixture
5.
Grease and line your tin with baking parchment
and assemble a layer in the bottom of your tin using 1/3 of your crumble
mixture. Then add half of your sponge mixture and another layer of crumble on
top of the sponge mixture using another third of your crumble mix. Finally add
the rest of your sponge mixture and leave to cook in a preheated oven at 165° for 30 minutes.
6.
After 30 minutes add a layer of the cherry
compote, then the remaining crumble mix and return it to the oven for a further
55 minutes. If your crumble topping looks like it is catching cover your tin
with a sheet of tin foil.
7. Once removed from the oven leave to cool and then
decorate with remaining red currants.
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