White chocolate pound cake with almonds and cranberries

1.  Soak the cranberries in hot vanilla tea. Preheat the oven to th. 7-210°C. Open the fresh almonds and peel them.

2. Work the butter with a spatula until it becomes creamy. Add the sugar and 1 pinch of salt. Stir until the mixture is smooth. Add the eggs one by one and 225 g of flour and the yeast. Mix well.

3. Drain the cranberries and roll them in the remaining flour. Drop them and almonds into the batter and mix.

4. Grease with butter and floured a loaf pan. Pour the batter. Bake for 10 minutes, reduce the oven temperature to th. 5-150°C and cook for 30 minutes.

5. Remove from the the oven, unmould and let cool on a rack. Break the white chocolate in a pan, add the milk and melt over low heat, stirring until smooth. Spoon in a pastry bag and draw lines on the cold cake to decorate. Let take before serving.

Photo credit: Sucré Salé