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Cranachan Cake
Prep time:
Cook time:
Serves: 12
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Ingredients
- 250g unsalted butter, softened, plus 1tbsp, melted, and extra for the tins
- 250g golden caster sugar, plus 1½tbsp, and extra for the fruit topping
- 175g self-raising flour
- 175g oats, 75g blitzed into flour in a blender and 100g left whole
- ¼ tsp baking powder
- 5 eggs, medium
- ½ tsp vanilla extract
- 2 tbsp milk, (or milk alternative)
- 2 tbsp demerara sugar
- 500g raspberries
- 1 lemon, juiced, zest pared into fine strips, plus extra curls
- 150ml double cream
- 1 tbsp runny honey, plus 1tsp
- 2 tbsp scotch whisky
- 1 pinch 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).
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