Fresh cranberries — which start to appear in supermarkets at this time of year — give it a lovely seasonal twist, and have a tartness that cuts through the cake’s sweetness.
- Heat your oven to 180°C/160°C fan and line a 2lb loaf tin with baking parchment or a baking liner.
- Cream together the butter and sugar until light and fluffy
- Beat in the eggs one at a time
- Add the almond essence
- Add half the plain flour and half of the almond flour and mix with a tablespoon of milk. Don’t over mix, stop as soon as it’s incorporated.
- Add the other half of the plain flour and almond flour and mix with the other tbsp of milk and mix, again only until it’s all incorporated.
- Carefully fold in 100g of the cranberries.
- Spoon into the lined loaf tin and even out the top with the back of a spoon or spatula.
- Push the other 50g cranberries into the top of the loaf.
- Bake for 55-60 mins. Cover the top of the cake with foil at around 45 mins to stop potential burning.
- The cake is ready when a skewer inserted come out clean however do try a few times in to ensure you haven’t hit a cranberry.
- Turn out of the tin and allow the cake to cool completely on a wire rack.
- In the meantime, sift the icing sugar into a bowl and mix in the lemon juice a little at a time until you reach a thick pouring consistency.
- When the cake is cool, drizzle the icing over the top.
- Store in an airtight container and eat within 1-2 days.
Find more of Stacey's recipes at her YouTube channel: Stacey Dee's Kitchen