Upside Down Cranberry Cake
- For the cranberries
- 400 grams Cranberry
- 50 grams butter
- 5 tablespoons powdered sugar
- 1 Vanilla bean (seeds)
- butter (for greasing)
For the cranberries: Rinse the cranberries and pat dry. Heat the butter in a large saucepan. Sprinkle in the sugar until dissolved. Stir in the vanilla bean seeds. Add the cranberries and cook for 1 minute. Remove the cranberries to a bowl with a slotted spoon. Continue to simmer the liquid until reduced and syrupy.
Grease a springform pan with butter. Add the cranberries in a single layer and pour the syrup over top. Preheat a convection oven to 160°C (approximately 320°F).
For the cake: In a bowl, beat the butter with the sugar until light and fluffy. Beat in the eggs one at a time. Continue beating until the mixture is very smooth, about 5 minutes. In a separate bowl, mix the flour with the baking powder. Stir in the hazelnuts and grated chocolate. Alternately add the flour mixture and milk into the butter mixture until thoroughly combined.
Pour the cake batter over the cranberries. Bake for 1 hour or until a toothpick inserted comes out clean. If the cake becomes too dark during baking, cover with aluminum foil. Remove from oven and let cool. To remove from pan, gently loosen edges with a knife. Invert onto a plate so the cranberry is facing upwards. Cool completely before slicing and serving.