Safefood

< Back to recipes

Cranberry fruit and nut upside-down cake

This is a delicious cake with the combination of fruit, nuts, spices and almonds – in fact all the flavours of the festive season. Suitable for vegetarians

Ingredients for fruit topping

• Fruits
• 4 large pears
• 115 g/4 oz cranberries
• 1 tsp cinnamon powder
• Rind of 1 orange
• 55 g/2 oz low fat margarine
• 50 g/2 oz castor sugar
• 55 g/2 oz nuts, e.g. pecans/hazelnuts

Method for fruit topping

First prepare the fruit topping

1. Peel, core and quarter the pears. Dust the cranberries with orange peel and cinnamon powder.
2. In a heavy based ovenproof pan, heat the margarine until melted, add the sugar and cook until golden. Arrange the pears, cranberries and nuts around the base of the dish and allow to cool slightly.

Ingredients for cake mixture

• 115 g/4 oz low fat margarine
• 170 g/ 60z castor sugar
• 2 eggs (separated)
• 1 tsp cinnamon powder
• 55 g/2 oz ground almonds
• 170 g/6 oz self-raising cake flour
• 1 tsp vanilla extract/essence
• 1 tsp baking powder
• 6 dsp semi-skimmed milk

Method to make the sponge

1. Beat together the margarine and sugar until light and creamy.
2. Carefully fold in the egg yolks, vanilla extract/essence and cinnamon powder. Fold in the ground almonds, flour, spices and baking powder until well mixed.
3. Then add milk and mix well.
4. Finally add the well beaten egg whites and fold in gently until smooth.
5. Pour over the fruit and bake in the oven at 180oC (350 oF) or Gas Mark 4/5 for 25 minutes approximately until well risen and golden.
6. When set and cool, remove from the tin and turn upside-down with the caramelised pears and cranberries on top.

• facebook
• twitter