Cranberry cake
Make this delicious and warm cranberry cake. Perfect with a cup of coffee.
1. Preheat the oven at 180°C (th. 6). Chop the 80 g of hazelnuts coarsely. Set aside 2 tablespoons of chopped hazelnuts.
2. Using your fingertips work 250 g of softened butter in a bowl with 200 g sugar and 1 pinch of salt for 8 minutes until a creamy consistency. Break 4 eggs and incorporate them.
3. Mix 300 g of flour with 1packet of yeast and 125 g of the hazelnut powder. Add to the previous mixture and mix continuously. Pour 12 cl of milk little by little. Incorporate 125 g dried cranberries and half of the chopped hazelnuts.
4. Pour the batter int a greased bundt pan and bake for 60 minutes. Leave the cake to rest for 5 minutes, then remove from mould and let it cool.
5. Sprinkle 3 tablespoons of powdered sugar on the cranberry cake and decorate with the chopped hazelnuts and some cranberries.
Photo credit: Sucré Salé
