Festive Star Sponge with Berries
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
15 min.
Preparation
ready in 2 h. 30 min.
Ready in
Ingredients
for
- For the cake
- 1 ⅛ cups caster sugar
- 1 ⅛ cups sunflower margarine
- 1 ⅔ cups self-rising flour (sifted)
- ¾ cup all-purpose flour
- 5 eggs (beaten)
- 2 lemons (finely grated zest and juice)
- For the topping
- 3 cups Cranberry
- 1 ⅛ cups caster sugar
- ⅜ cup Red wine
- to decorate
- powdered sugar
- 1 Tbsp chopped Pistachio
Preparation
Kitchen utensils
1 Small pot, 1 Bowl, 1 Metal bowl, 1 Measuring cups, 1 Sieve, 1 Whisk, 1 Hand mixer, 1 Mixing bowl
Preparation steps
1.
For the cake: Preheat the oven to 160°C,325F, gas 3. Grease a 28 cm | 11" star-shaped cake tin.
2.
Cream the sugar and margarine until light and pale.
3.
Sift the flours into the mixture and gently fold in, a spoonful at a time, alternating with the beaten eggs. Carefully fold in the lemon zest and juice.
4.
Turn into the tin and smooth the top. Bake for about 1 1/4 hours until well risen and golden. Cool in the tin for 10 minutes before turning out onto a wire rack to cool.
5.
For the topping: Put the sugar and wine into a pan and heat slowly until the sugar has dissolved. Bring to the boil and boil for 1 minute. Add the cranberries and simmer gently for 40-60 minutes until soft and the liquid is syrupy. Leave to cool.
6.
Sift the icing sugar over the top of the cooled cake. Arrange the cranberries on top of the cake in a star shape (you can use a stencil) and scatter with pistachios.
