The cranberry is my new craze after oranges and lemon. If you’ve been following my blog, I have this love affair with these citrus babies and strawberries but after discovering dried cranberries at Chang Tung in Taman Megah, you could say that the cranberry is like how pink is the new black. I simply love the sour-sweet taste of these pink goodies!
Do note that the poppy seed used is of the blue poppy seed variety which is nonaddictive and not the same as the opium strain.
Recipe was obtained from BBC’s 101 Cakes and Cookies and adjusted to accomodate 1) cranberries; 2) a generous sprinkle of finely chopped almonds; and 3) the use of milk instead of yoghurt.
Cranberry poppy seed cake
9 oz self-raising flour
6 1/2 oz unsalted butter
5 3/4 oz caster sugar
5 1/2 tablespoon full cream milk
1/2 tablespoon orange juice
1 cup dried cranberries – roughly chopped
1 oz blue poppy seed
Rind from 2 oranges
Generous sprinkle of finely chopped almonds
What to do:
- Prebake oven at 150 C and grease an 8″ deep round tin.
- Sift flour and mix in finely chopped almonds, poppyseed and orange rind.
- Cream butter and sugar until light and smooth. Add in eggs one at a time and orange juice.
- Mix in the combination of flour, almonds, poppyseed and orange rind into creamed butter mix until just blended.
- Fold in chopped cranberries and pour into greased pan.
- Bake at 150 C for 45 to 50 minutes until surface is golden brown and cake tester/stick comes out clean.
I’m actually quite pleased with the outcome. The cake turned out looking exactly like it was supposed to in the photos and the subsitutions worked to perfection! It was just right – orangey, moist and not too sweet. Wonderful when warm (works great with vanilla ice cream if you ask me!) and just as nice when cold!
Now onto the frosting bit!!!!!!!!!!!!!!!!!