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  • Cranberry Poppy Seed Cake With Cream Cheese Frosting

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    Ingredients

    • 220 gm cream cheese at room temperature 75g unsalted butter at room temperature
    • 300 gm icing sugar
    • 400 gm fresh cranberries
    • 150 gm caster sugar
    • 1 x juice of 1/2 lemon
    • 200 gm flour
    • 1 1/4 tsp baking pwdr good healthy pinch salt
    • 125 gm unsalted butter at room temperature
    • 230 gm caster sugar
    • 4 med freerange Large eggs
    • 1 dsh vanilla extract
    • 125 ml lowfat milk
    • 1/2 Tbsp. poppy seeds
    • 2 x lemons finely grated zest of 1 juice of both
    • 75 gm icing sugar

    Directions

    1. First make the frosting as it needs a good stretch in the fridge to hard up. Beat the cheese with the butter till smooth then gradually add in the icing sugar and continue beating for another two min till the mix is pale and fluffy.
    2. Cover and put it in the fridge.
    3. For the cranberry filling mix the fruit caster sugar and lemon juice in a saucepan add in 200ml of water and gently bubble together till it goes jammy but still retains some whole pcs of fruit.
    4. Leave to go cool.
    5. Fish out some of the more wholelooking berries to decorate your cakes.
    6. Grease the cake tins with butter then line the bases with greaseproof paper and dust the sides with flour.
    7. Next mix together the flour baking pwdr and salt.
    8. Then put the butter into an electric mixer bowl switch on and cream.
    9. When it has lightened slowly tip in the sugar in dribs and drabs till it becomes fully incorporated then continue beating for about three min till it looks pale.
    10. Next add in the Large eggs one at a time letting each beat in till the mix is fluffy. Incorporate the vanilla and any unmixed stuff still clinging to the bowl.
    11. At a lower speed slowly add in the flour. the lowfat milk and finally the poppy seeds and lemon zest.
    12. Divide the mix between the three tins and bake for 30 min at 180C350F/Gas Mark 4. Meanwhile make the syrup by gently heating the lemon juice with the icing sugar till it is fully dissolved.
    13. Remove from the heat and cold.
    14. Stick a skewer into the sponges to test for doneness (if it comes out sticky cook for a further 10 min or possibly so). When done remove from the oven prick deeply all over and pour over the syrup.
    15. Leave to cold and allow time for the syrup to soak in then remove from the tins and leave to go cool on a wire rack.
    16. When ready to assemble remove the paper from the base of the sponges and carefully cut them in half (in circles the three sponges will build two cakes). Start the cakes with a sponge base cut side up and spread with the cranberry jam mix then top with another sponge slice and more jam.
    17. Finish with a sponge placed on top cut side down.
    18. Brush any loose crumbs from the sides then using a wide bendy knife spread and swirl the frosting all over the cake taking care not to work crumbs into the frosting.
    19. Top with the reserved cranberries.
    20. Has got just the right balance of sweetmeetssharp. You'll need three cake tins each 12cm in diameter.
    21. Makes two small threetier cakes

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