Cranberry sugee cake
Ingredients
6
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Preparation
Preparation15 min
Cook time40 min
- Generously grease a 8" cake pan and line base. Soak cranberries in hot water for 15 mins. Drain away liquid. Sift cake flour and baking powder. Stir in semolina and salt.
- Whisk eggs and stir in milk and vanilla extract. bCream butter, sugar and honey on medium speed until pale and fluffy for 2-3 minutes. Whisk in eggs mixture gradually.
- Beat in flour mixture on low speed until fully incorporated. Fold in cranberries.
Spoon batter into cake pan and tap pan on hard surface to burst any air bubbles. - Bake in preheated oven for 35-45 minutes, or until an inserted toothpick emerges moist but clean. Cool cake in pan for 10 minutes before unmould and cool completely on rack.
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Mention @petitchef_en and tag #petitchef
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Comments
Rate this recipe:
jabonn_b2023,
21/05/2023
I flip the script on this above, Cranberry Orange/ Blueberry w/ Brazilian Cream.
i cooked this recipe
Madelyn,
16/01/2021
I have tried this recipe in d bundt pan (sponge cake tin) n it turns out beautifully. A perfect recipe. Have u tried it in a sandwich pan before? Was the result as good?
i cooked this recipe