Caramel Cranberry upside
down Cake
Cranberry is a quintessential Christmas fruit used both for Turkey and baked in cakes.
for a 18 cm diameter cake tin
for the topping:
100 g granulated sugar
1 tbsp water
1 tbsp unsalted butter
100 g fresh or frozen cranberry
for the cake:
140 g unsalted butter at room temperature
200 g granulated sugar
3 eggs
pinch of salt
50 g white chocolate chips
3 cardamom pods
200 g plain flour
1 tbsp baking powder
1 tbsp vanilla paste
50 ml milk
100 g fresh cranberry
1 tbsp sugar for serving
1. Preheat the oven to 180 C. Line the bottom of the cake tin with greaseproof paper.
2. Put the sugar and water into a small pan. Heat on medium without stirring. When the sugar is melted and the
colour has turned into nice brown remove from the hob. Add the butter - be careful as it will be bubbling hot!
3. Pour into the tin and scatter with the cranberries. Slightly push them into the caramel and then set aside.
4. Mix the butter and sugar in the bowl of a stand mixer until pale and fluffy. Add the eggs one by one before
adding the vanilla.
5. Put the cardamom seeds into a mortar and mash them well. Put the flour, salt, baking powder, cardamom and
white chocolate into another bowl. Mix well with a spoon.
6. Add the flour mixture to the butter mix and stir well with a rubber spatula. Add the milk to thin the batter. Be
careful not to overmix!
7. Pour the batter over the caramel and cranberries. Bake in the oven for 35-40 minutes or until a skewer comes
out clean.
8. Leave to cool for a few minutes the turn out from the tin over a cake stand.
9. Before serving, heat the cranberry and sugar on medium until the skins break down. Spoon over the top of the
cake and serve warm.