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Cranachan Cake

Cranachan Cake

By OcadoLife
Published on 22 August 2022
Inspired by the Scottish dessert, this Cranachan Cake from recipe writer and food stylist Lola Milne is a super combo of raspberries, oats, honey and a tot of whisky. For an alcohol-free version, simply leave out the whisky or replace it like-for-like with cooled, strong earl grey tea. The cake can also be made with blackberries, blueberries or strawberries, if you prefer. 
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Time and servings

1 hr 5 minsTotal time
12Servings
40 minsPrep time
25 minsCooking time

Ingredients

  • 250 g of unsalted butter, softened, plus 1tbsp, melted, and extra for the tins
  • 250 g of golden caster sugar, plus 1½tbsp, and extra for the fruit topping
  • 175 g of self-raising flour
  • 175 g of scottish oats, 75g blitzed into flour in a blender and 100g left whole
  • 0.25 tsp of baking powder
  • 5 eggs, medium
  • 0.5 tsp of vanilla extract
  • 2 tbsp of milk, (or milk alternative)
  • 2 tbsp of demerara sugar
  • 500 g of raspberries
  • 1 lemon, juiced, zest pared into fine strips, plus extra curls
  • 150 ml of double cream
  • 1 tbsp of scottish runny honey, plus 1tsp
  • 2 tbsp of scotch whisky
  • 1 pinch of sea salt

Method

  • Step 1

    Preheat the oven to 180°C/160°C fan/gas 4. Grease 2 x 20cm loose-bottomed cake tins with butter and line the bases with baking paper.

  • Step 2

    Using an electric whisk (or stand mixer), beat the 250g butter and 250g caster sugar for 8 mins or until light and fluffy.

  • Step 3

    Put the flour, 75g oat flour, baking powder and a pinch of salt into a separate bowl; set aside.

  • Step 4

    Gradually beat the eggs into the butter and sugar; if it looks like it’s splitting, add a spoonful of the flour mixture.

  • Step 5

    Fold in the rest of the flour mixture and the vanilla extract. Add the milk slowly, just until the batter is loose enough to easily drop off the spoon.

  • Step 6

    Divide the batter between the 2 tins and sprinkle with the demerara sugar. Bake for 25-30 mins until risen, golden and a skewer comes out clean. Cool in the tin for 5 mins, then transfer to a cooling rack.

  • Step 7

    For the compote, put 300g of the raspberries into a pan with the lemon juice and zest strips and the 1½ tbsp sugar. Cook over a medium heat until the fruit releases its juice, then reduce the heat and simmer for 15 mins (it will thicken as it cools). Set aside to cool; pick out the zest strips (or leave in if you like extra zing).

  • Step 8

    Whip the cream, 1tbsp honey and whisky to soft peaks using a balloon whisk.

  • Step 9

    For the oaty topping, mix the 100g oats, 1tbsp melted butter, 1tsp honey and pinch of sea salt in a bowl. Spread out on a lined baking tray; bake for 5-10 mins until lightly toasted. Remove; leave to cool.

  • Step 10

    To assemble, spread one sponge with the compote, scatter over some of the remaining raspberries, dollop on half the cream; top with the second sponge. Spread with the remaining cream; toss the remaining raspberries and lemon zest curls in the extra sugar and arrange on the cake. Scatter over a handful of the oaty topping (use up the rest for breakfast granola-style).