Cranachan raspberry cake

Name: Cranachan raspberry cake
Total time: 1 h 10 min
Yield: 8
Cuisine: british
Ingredients: 150 g butter softened; 50 g brown sugar; 3 large free-range eggs; 100 ml Scottish honey; 50 ml whisky; 250 g self-raising flour; 50 g Scottish oats; 250 g frozen raspberries; 100 g granola

A gorgeous twist on a classic Scottish dessert

Vegetarianv

“Although cranachan is more suited to the summer, this cake uses frozen berries, which are easily found in the colder months. ”

Serves 8

Cooks In1 hour 10 minutes

DifficultySuper easy

Jamie Magazine Burns Night Specials British Fruit Desserts Baking

Nutrition per serving

Calories 357 18%
Fat 17.3g 25%
Saturates 9g 45%
Sugars 16.2g 18%
Protein 7.4g 15%
Carbs 38.1g 15%

Of an adult's reference intake

Jamie Magazine

By Abi Fawcett

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Ingredients

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

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Jamie Magazine

By Abi Fawcett

Tap For Ingredients

Method

Line a 20cm cake-tin base with baking paper. Preheat an oven to 180°C/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 the remaining cake mixture. Sprinkle over the granola, and bake for 20 minutes.
Lower the oven to 170°C/gas 3, and bake for a further 40 to 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.