Jamie Oliver

Cranachan raspberry cake

A gorgeous twist on a classic Scottish dessert

Cranachan raspberry cake

Serves 8
Cooks In1H 10M
DifficultySuper easy
Nutrition per serving
  • Calories
    357
    18%
  • Fat
    17.3g
    25%
  • Saturates
    9g
    45%
  • Protein
    7.4g
    16%
  • Carbs
    38.1g
    15%
  • Sugars
    16.2g
    18%

Of an adult's reference intake

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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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Method

  1. Recipe by Abi Fawcett
  2. 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.)
  3. 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.
  4. 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.

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Nutrition per serving
  • Calories
    357
    18%
  • Fat
    17.3g
    25%
  • Saturates
    9g
    45%
  • Protein
    7.4g
    16%
  • Carbs
    38.1g
    15%
  • Sugars
    16.2g
    18%

Of an adult's reference intake


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