Читать книгу Bake Text Only - Rachel Allen - Страница 60

50g (2oz) butter

300g (11oz) caster sugar

225g (8oz) fresh or frozen cranberries

200g (7oz) plain flour

1 tsp baking powder

½ tsp salt

¼ tsp bicarbonate of soda

2 eggs

200ml (7fl oz) buttermilk

75ml (2½fl oz) vegetable or sunflower oil

To serve

Softly whipped cream

Brown sugar

25cm (10in) diameter ovenproof pan

1 Preheat the oven to 180°C (350°F), Gas mark 4.

2 Melt the butter in the ovenproof pan. Stir in half the sugar and cook over a gentle heat for approximately 2 minutes. Add the cranberries and set aside.

3 Sift the flour, baking powder, salt and bicarbonate of soda into a large bowl. Whisk the eggs in a measuring jug or small bowl and add the remaining sugar, the buttermilk and oil and mix together. Pour this mixture into the dry ingredients and whisk to form a liquid batter. Pour the batter over the cranberries in the pan.

4 Place the pan in the oven and bake for 30-35 minutes or until the cake feels firm in the centre.

5 Allow to cool for 5 minutes before turning out by placing an inverted plate over the top of the pan and turning the pan and plate over together in one quick movement. Serve warm or at room temperature with softly whipped cream and sprinkled with brown sugar.