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Walnut Cranberry and Naartjie Cake

Ingredients

  • 2 naartjies zest and juice divided
  • 30 g cranberries chopped
  • 2 tsp ginger grated
  • 175 g self raising flour
  • 1 1/2 tsp baking powder
  • 175 g soft butter
  • 175 g brown sugar
  • 10 g olive oil
  • 3 Exl eggs
  • 2 tsp vanilla extract
  • 50 g chopped walnuts

Instructions

  • Preheat oven to 180°C
  • Grease a 22 cm bundt pan
  • Zest the naartjies and set aside
    2 naartjies zest and juice divided
  • juice naartjies add pour half into a small pan, add the cranberries and ginger and simmer on medium high heat until all the juice has reduced set aside to cool
    30 g cranberries, 2 tsp ginger grated
  • Sift the flour and baking powder together and add the zest
    175 g self raising flour, 1 1/2 tsp baking powder
  • In a stand mixer fitted with a creaming attachment add the butter and sugar and beat for 3 minutes whilst slowly drizzling in the olive oil. Beat until light and fluffy
    175 g soft butter, 10 g olive oil, 175 g brown sugar
  • Add the eggs, one at a time and continue to beat with each addition. The mixture may split, don’t panic when the flour is added the mixture will come together as it should. Add the vanilla
    3 Exl eggs, 2 tsp vanilla extract
  • Scrape down the sides of the bowl and add the flour in batches of 3, continuing to beat between each edition
  • Add the cranberry mix to the walnuts and fold into the cake batter
    50 g chopped walnuts
  • Spoon the batter into the cake pan, levelling off to a flat smooth surface
  • Place pan on baking tray and bake in preheated oven for 40 - 45 minutes
  • Remove from oven and brush with remaining naartjie juice
  • Leave to cool in pan for 12 minutes
  • Turn onto wire rack and cool
  • Decorate with cream cheese icing and walnuts drizzle with honey if desired
  • Notes

Notes

Make into muffins or a loaf if you don't have a bundt pan