1 egg, separated
1/2 cup caster sugar
1/2 cup milk
1 cup SR flour
125g butter, melted
3/4 cup frozen cranberries
apple jam*
Grease a 20cm cake tin. Preheat oven to 180 deg c.
Beat egg white until stiff then beat in egg yolk. Gradually add sugar while beating. Gradually stir in milk. Beat in flour and butter until smooth. Fold in cranberries.
Pour 1/2 batter into cake tin. Spread (or dollop) 1/2 apple jam on top. Pour rest of batter over. Bake for about 30mins.
Turn out, brush with butter and dust with caster sugar.
Sorry! I missed this bit - **Serve warm with cream, ice cream, or yoghurt with some of the leftover apple jam by the side**
* Apple jam - peel, core and quarter 3 large green apples (I used several small Cox's Orange Pippins), add 1/4 cup water, cover and cook slowly for 10mins, mashing as they soften. Uncover and add 1/2 cup sugar and a pinch of nutmeg. Cook for 30-40 mins stirring frequently to prevent burning. Cool before use.
NZ House and Garden have some GGREAT recipes dont they?
ReplyDeleteI got a copy and everyone was drooling over the food pages.
I have made the cake so many times since. It also works well with other berries. Last night we had a blackberry and apple version. Pays to line the cake tin with a circle of baking paper first to avoid the mixture sticking to tin.
ReplyDeleteThat looks wonderful. I like the fact it only uses one egg, how often do you see that in a cake recipe?!
ReplyDeleteYes indeed just the one egg is a real benefit to a cake recipe (especially since my chickens are off the lay right now!). I've made this cake numerous times and it's always good, makes a great dessert.
ReplyDelete