So autumn is apparently here although its not really feeling like it in the UK. It’s still really warm yet also windy and wet. Guess we’re halfway there! Anyway, the season is what influenced my flavour choice for this cake. I made for my boyfriend’s mums birthday yesterday and it went down a treat despite everyone having just eaten a massive meal – so it must be good!
I got the flavour idea from my Primrose Bakery cookbook, but their recipe was for cupcakes (which I think would be awesome at Christmas time if you doubled the quantity of cinnamon) and the sponge seemed unnecessarily complicated and full of ingredients I didn’t have. So I decided to combine the flavours with a basic sponge and make my own recipe again. It came out lovely and moist, which I think the cranberries help with a lot. Plus don’t skip the buttercream. It’s so tasty I was eating it off the spoon…
- For the cake:
- 4 eggs
- 225g self raising flour
- 225g golden caster sugar
- 225g margarine
- 1 tsp ground cinnamon
- 1 tbsp orange zest
- 100g of dried cranberries, chopped
- For the buttercream:
- 150g soft unsalted butter
- 300g icing sugar
- 1 tsp orange zest
- A squeeze of orange juice to desired consistency
- Preheat the oven to 180 degrees and grease and line two 8″ cake tins.
- Combine all the cake ingredients in a mixing bowl (except for the cranberries) and beat well for 2-3 minutes until you have a pale, smooth mixture. Add the cranberries and fold them in.
- Divide the mixture equally between the cake pans and place them in the centre of the oven for around 20 minutes, until they are a golden colour and an inserted skewer comes out clean. The cake should be spongey to touch and have come away slightly from the sides of the tins.
- Cool the cakes slightly on a wire rack before removing them from the tins and allowing to cool completely.
- Meanwhile combine the buttercream ingredients in a bowl and beat well until you have a smooth icing. Use around two thirds of the icing to sandwich the cakes together and then spread the remaining buttercream on the top. Add a few more cranberries for decoration if desired. Keep the cake in an airtight container in the fridge for up to 3 days.
Recipe Rebecca Gale, 2013