Festive Cranberry and Walnut Cake
User Reviews
4.6
48 reviews
Excellent
Festive Cranberry and Walnut Cake
Report
This festive cranberry, orange and walnut layer cake with a frosted cranberry crown is perfect for Christmas! Make 3x9 inch layers or 4x6 inch layers.
Share:
Ingredients
For the cake
- 350 g (2 ¾ cups) flour plain / all purpose flour
- 330 g ( 1⅔ cups) sugar
- 60 g ( ⅓ cup) walnuts ground to a powder
- 1 tbsp baking powder
- 1 tsp bicarbonate of soda
- pinch ground cardamom
- ½ tsp salt
- 3 large eggs
- 200 g (¾ cup + 1 heaped tbsp) cold unsalted butter cubed
- 200 ml (¾ cup + 2 tbsp) milk
- 2 tbsp orange juice
- 140 g (1 cup) fresh cranberries halved if large
- 1 tbsp flour to toss the cranberries
- 1 tsp vanilla extract
- Zest of 1 orange
For the frosting & filling
- 500 g (2 cups) full fat mascarpone
- 240 ml (1 cup) whipping cream
- 240 g 2 cups icing sugar powdered sugar
- 1 tsp vanilla extract
- 5 tbsp cranberry sauce or compote or as needed, to fill
To decorate
- handful fresh cranberries to decorate
- 1 tbsp egg white + 1 tsp sugar
- granulated sugar to frost the cranberries
Add to Shopping List
Instructions
- Preheat the oven to 180C (350F). Grease and line your cake tins. Dust with flour.
- Grind the walnuts to a fine powder in a food processor or blender.
- Add all the dry ingredients to the bowl of a stand mixer fitted with the paddle attachment (or a food processor fitted with a metal blade). Mix on low speed to combine.
- Add the cubed butter and mix for a couple of minutes until the mixture resembles breadcrumbs.
- Add the eggs, one by one, mixing well after each addition and scraping the sides of the bowl as needed.
- Gradually add the milk, orange juice, vanilla extract and orange zest and beat together on low speed.
- Once the milk has been incorporated, increase the speed and mix together for a few minutes, stopping the mixer and scraping the sides of the bowl as needed.
- Toss the cranberries in the flour to coat, then fold into the batter.
- Divide the batter between the prepared tins and level. Bake for 30-35 minutes, or until a skewer inserted in the centre comes out clean and the tops are firm and springy. Cool completely before frosting. You may need to level the layers before assembling the cake.
- Whip the mascarpone, vanilla and icing sugar on low speed until combined. Increase the speed and beat together until smooth.
- Gradually add the cream and whip until the frosting is smooth and you have firm peaks. Take care not to over whip. Transfer the frosting to a piping bag fitted with a plain round tip.
- Pipe a ring of frosting around the rim of the bottom layer and fill the centre with cranberry sauce. Top with the second layer and repeat. Add the final layer.
- Smooth some frosting over the top and sides of the cake. Leave some of the cake showing through to achieve the 'naked' cake look, or do a crumb coat then chill the cake, then add another layer of frosting and smooth over the cake.
- Use a fork to whisk 1 tbsp egg white with 1 tsp of sugar until frothy. Brush over the fresh cranberries and leave to dry slightly. Sprinkle with granulated sugar to achieve the 'frosted' look. Arrange over the top of the cake (do not eat!).
Notes
- Taste the frosting for sweetness – if you prefer it on the sweet side you might want to add a bit more icing sugar.This conversion table might be useful https://www.dovesfarm.co.uk/hints-tips/cheat-sheets/us-cups-conversion-table
Nutrition Information
Show Details
Calories
896kcal
(45%)
Carbohydrates
94g
(31%)
Protein
11g
(22%)
Fat
54g
(83%)
Saturated Fat
24g
(120%)
Cholesterol
134mg
(45%)
Sodium
500mg
(21%)
Potassium
275mg
(8%)
Fiber
2g
(8%)
Sugar
62g
(124%)
Vitamin A
1887IU
(38%)
Vitamin C
4mg
(4%)
Calcium
186mg
(19%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10slices
Amount Per Serving
Calories 896 kcal
% Daily Value*
| Calories | 896kcal | 45% |
| Carbohydrates | 94g | 31% |
| Protein | 11g | 22% |
| Fat | 54g | 83% |
| Saturated Fat | 24g | 120% |
| Cholesterol | 134mg | 45% |
| Sodium | 500mg | 21% |
| Potassium | 275mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 62g | 124% |
| Vitamin A | 1887IU | 38% |
| Vitamin C | 4mg | 4% |
| Calcium | 186mg | 19% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
48 reviews
Excellent
Other Recipes
You'll Also Love
