CRANBERRY CAKE WITH CRANBERRY SAUCE
ote 1 cup = 240ml (American andard cup measure used)
For the Cake
Wheat Flour ¾ cup Brown Sugar ¼ cup + 1 tbsp or the cake; additional 1 tbsp to coat the apples and cranberries
Milk ¼ cup (+ 1 tbsp in case you need to use if batter is thick)
Oil or melted butter 2 tbsp
Baking powder ½ tsp Baking soda ¼ + 1/8 tsp
Salt ¼ tsp Cinnamon powder ½ tsp
Dry Ginger Powder ¼ sp
Nutmeg powder ¼ tsp Vanilla Essence ½ tsp Peeled and finely opped apples ½ cup bout 1 medium sized ple)
Dried cranberries ¼ cup
For Garnishing
1 medium Apple - thinly iced (no need to peel)
1 tbsp cranberries
For the Cranberry Sauce Dried Cranberries ¼ cup Sugar 2 tbsp
Lemon juice ½ tbsp Water ¾ cup
Corn flour ½ tbsp Water (to make corn flour urry) 2 tbsp
Red food colour (optional)1
op
Prepare a 6-inch cake tin by greasing the tin with butter and dusting with flour. Also line the bottom of the tin with parchment paper. Preheat
your oven to 180 C.
Heat the milk and sugar just until the sugar dissolves (no need to boil the milk, just warm it up to quickly dissolve the sugar). Let it cool down.
Until the milk cools down, combine and sieve all the dry ingredients together – flour, baking powder, baking soda, salt, spices (cinnamon, dry ginger, and nutmeg powder). Keep it aside.
Rub the additional brown sugar and some of the spices to the apples and cranberries as well as to the sliced apples that are to be used for garnishing.
METHOD
To the milk and sugar mixture, add oil and vanilla essence and mix well.
Now add the dry ingredients into the wet ingredients in two batches. Mix well using cut and fold method. Do not over mix otherwise the cake will become tough.
Add the chopped apples and cranberries to the batter and mix well. This batter is thick and of dropping consistency. However, if you feel it is too thick, then add extra 1 or 2 tbsp of milk.
Drop the batter into the prepared 6inch pan. Nicely level the batter in the pan. Garnish with the sliced apples and few cranberries.
Bake it in a pre-heated oven at 180C for about 30 minutes. Insert a toothpick or skewer inside to check if done.
Let the cake cool in the tin for 5-7 minutes before de-moulding and place on a cooling rack to cool.