Cranachan raspberry cake

Cranachan raspberry cake

dessert recipes | serves 8

A dessert of whipped cream, oats and berries, cranachan is more suited to the summer. This cake uses frozen berries, easily found in the colder months.

1. Line a 20cm cake tin base with baking paper. Preheat an oven to 180C/gas 4. In a large bowl, cream the butter and sugar till fluffy, then beat in the eggs, honey and whisky. (Don’t worry if it curdles – just add a little flour.) In another bowl, sieve the flour, then mix in the oats. Fold the flour mix into the butter mixture, then spoon half the mix into the baking tin. Top with berries, then remaining cake mixture. Sprinkle over the granola, and bake for 20 minutes.
2. Lower the oven to 170C/gas 3, and bake for a further 40–50 minutes or until a skewer comes out clean. If the granola starts to catch, cover with foil. Allow to cool slightly on a wire rack before serving.

 

Recipe Abi Fawcett
Photo Jan Baldwin


from Issue 15

ingredients

• 150g butter, softened
• 50g brown sugar
• 3 eggs
• 100ml Scottish honey
• 50ml whisky
• 250g self-raising flour
• 50g Scottish oats
• 250g frozen raspberries
• 100g granola

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