Cranachan raspberry cake
We are searching data for your request:
Forums and discussions:
Manuals and reference books:
Data from registers:
Upon completion, a link will appear to access the found materials.
Cranachan raspberry cake
A gorgeous twist on a classic Scottish dessert
A gorgeous twist on a classic Scottish dessert
Serves 8
Cooks In1 hour 10 minutes
DifficultySuper easy
Nutrition per serving
Calories 357 18%
Fat 17.3g 25%
Saturates 9g 45%
Sugars 16.2g 18%
Protein 7.4g 15%
Carbs 38.1g 15%
Of an adult's reference intake
Ingredients
- 150 g butter , softened
- 50 g brown sugar
- 3 large free-range eggs
- 100 ml Scottish honey
- 50 ml whisky
- 250 g self-raising flour
- 50 g Scottish oats
- 250 g frozen raspberries
- 100 g granola
Recipe From
Jamie Magazine
By Abi Fawcett
Method
- Line a 20cm cake-tin base with baking paper. Preheat an oven to 180°C/gas 4.
- In a large bowl, cream the butter and sugar till fluffy, then beat in the eggs, honey and whisky. (Don’t worry if it curdles – just add a little flour.)
- In another bowl, sieve the flour, then mix in the oats. Fold the flour mix into the butter mixture, then spoon half the mix into the baking tin. Top with berries, then the remaining cake mixture. Sprinkle over the granola, and bake for 20 minutes.
- Lower the oven to 170°C/gas 3, and bake for a further 40 to 50 minutes or until a skewer comes out clean. If the granola starts to catch, cover with foil. Allow to cool slightly on a wire rack before serving.