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An incredible crumbly cranberry cake, taken to another level with the addition of brown butter. It tastes divine \u2013 the buttery, melt-in-the-mouth shortcrust has a wonderful nutty flavour that pairs perfectly with the tart cranberries. With flaked almonds, cinnamon and Amaretto too, this cake really has everything you could wish for ;). Highly recommended!<\/em><\/p>\n<\/blockquote>\n

Ingredients for the shortcrust:<\/span><\/p>\n

\n
• 200 g butter<\/li>\n
• 100 g caster sugar<\/li>\n
• 50 g light brown soft sugar<\/li>\n
• 1 tsp almond extract<\/li>\n
• 250 g plain flour<\/li>\n
• \u00bc tsp baking powder<\/li>\n
• a pinch of salt<\/li>\n
• \u00bc tsp ground cinnamon<\/li>\n
• 30 g flaked almonds<\/li>\n
• 1 tbsp cold water<\/li>\n<\/ul>\n

  First, prepare the brown butter. Place the butter in a small saucepan and heat gently over medium heat. The butter will begin to foam; continue cooking for several minutes, stirring occasionally, until the butter turns brown and browned milk solids form on the bottom of the pan. Take care not to burn them. The butter should have a lovely nutty aroma. Remove from the heat and leave to cool slightly.<\/p>\n

  Add both sugars, the almond extract, flour, baking powder, salt and cinnamon to the melted butter. Mix until you have a wet crumble mixture. Remove 1 cup of the crumbs and mix them with the flaked almonds and water. This will be the topping.<\/p>\n

  Ingredients for the cranberry filling:<\/span><\/p>\n

  \n
  • 300 g cranberries<\/li>\n
  • 80 g sugar<\/li>\n
  • 45 ml Amaretto<\/li>\n
  • 60 ml water<\/li>\n<\/ul>\n

    Place all the ingredients in a small saucepan and stir to combine. Bring to the boil and cook until the cranberries soften and start to burst. Reduce the heat and simmer for about 8 minutes, until the filling has thickened slightly and resembles jam.<\/p>\n

    Method:<\/strong><\/p>\n

    Line the base of a 23 cm springform tin with baking paper.<\/p>\n

    Press the crumble mixture firmly into the base of the tin. Bake at 175\u00b0C, preferably using the fan setting, for 12\u201315 minutes, or until lightly golden. Spread the cranberry filling over the base and sprinkle with the reserved almond crumble topping. Return to the oven and bake at the same temperature for about 30 minutes, or until the cake is baked through. Remove from the oven and leave to cool.<\/p>\n

    Dust with icing sugar before serving, if desired.<\/p>\n

    Enjoy!<\/p>\n

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    <\/figure>\n

    Recipe source: tutti-dolci.com<\/a>.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

    An incredible crumbly cranberry cake, taken to another level with the addition of brown butter. It tastes divine \u2013 the buttery, melt-in-the-mouth shortcrust has a wonderful nutty flavour that pairs perfectly with the tart cranberries. With flaked almonds, cinnamon <\/p>\n","protected":false},"author":1,"featured_media":18582,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[21,34],"tags":[136,170,86,351],"duration":[],"tag_group":[],"class_list":["post-18579","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-fruit-cakes","category-shortcrust-cakes","tag-almonds","tag-amaretto","tag-cinnamon","tag-cranberry"],"acf":[],"yoast_head":"\n