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Red fruit and choc gateau
(0 votes)
Difficulty:
easy
Preparation:
30 min.
Preparation
ready in 1 hr 30 mins
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Ingredients
for
1
- Ingredients
- ¼ cup butter
- 5 Tbsps powdered sugar
- 2 ⅔ cups Cranberry
- For the cake batter
- 1 ⅛ cups softened butter
- ⅞ cup sugar
- 5 eggs
- 2 cups all-purpose flour
- 2 Tbsps Baking powder
- 2 cups hazelnut flour
- 1.333 cups Chocolate (grated)
- ½ cup milk
Preparation steps
1.
Preheat the oven to 170°C (150°C in a fan oven), 325°F, gas 3 and spread the base of the cake tin thickly with butter. Sprinkle the icing sugar over the butter, and then spread the cranberries over the top.
2.
For the batter, beat the butter until creamy and stir the sugar through. Gradually add the eggs and beat until light and airy. Mix the flour, baking powder, hazelnuts and grated chocolate together and add to the egg mixture a little at a time, alternating with the milk, and stirring until a doughy texture is achieved.
3.
Tip the cake mixture over the cranberries and smooth over. Bake in the oven for approx. 1 hour, testing with a skewer. If the cake is browning too much, cover promptly with aluminium foil.
4.
Remove from the oven and allow to cool. Before serving, carefully free the edge of the cake from the tin with a knife, and turn the cake out. Serve with whipped cream and dusted with a little cinnamon if desired.
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