A very special cranacake (for Burns Night)

It’s a little complicated. It’s a little tedious. We had a cream whipper, which made things a lot easier. But it is worth every second of preparation! We made the cake batter, raspberry sauce, granola and whipped cream separately, and then assembled everything at the end.

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Mmmhhh…

For the cake batter:

  • 6 eggs
  • 150g sugar
  • 50g honey
  • 50g butter
  • 100ml double cream
  • 1/4 tsp salt
  • 200g flour

Put all ingredients into a blender and blend until smooth. Run through a sieve to get rid of any chunks and then fill up your cream whipper with half of the batter. Charge with 2 cartridges. Let it cool. Then pump out onto a 9 inch cake tin and bake at 190 Celsius for around 15 minutes. Repeat with the other half of the batter (unless you have two whippers and two cake tins, which we didn’t have!). Leave to cool.

If you don’t have a cream whipper, use the genoise method. Leave out the cream and beat the eggs and sugar over warm water for at least 5 minutes until it is nice and ribbony. Gently mix in the flour and salt and then the butter.

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Poke a few holes in the two cakes and pour honey over the top. Rub it in until the batter is soaked.

For the granola:

Measure out enough oats to cover your baking tin a 1cm layer and then mix them with a bit of butter to moisten them, a pinch of salt, and enough brown sugar to barely sweeten them. Toast at 190 Celsius until golden (side note: if you make too much, these are a great base or sprinkling for your morning cereal!).

For the raspberry sauce:

  • 400g frozen raspberries
  • 50g sugar
  • Pinch of salt

Place all ingredients into a small saucepan and cook at low heat for around 20 minutes. The amount of sugar is variable depending on the tartness of the raspberries. You should add enough not to make them sour, but keep a sharp edge to them. The result should be jammy, but not jam! Keep aside to cool.

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For the whipped cream:

Mix double cream with a dash of whisky and some sugar. Whip until stiff. We used our cream whipper but if you have a hand mixer, that should do fine.

Assembly!

Very easy, just lots of layers…

Take one of the cakes and layer with raspberry sauce. Pump a layer of whipped cream on top. Then sprinkle with oats and fit the second cake on top. Again, layer with raspberry sauce and more cream. Garnish the top with more oats and few fresh raspberries (if available).

So basically… cake-raspberries-cream-oats-cake-raspberries-cream-oats. Simple!

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And just to finish off, I will leave you with one of my favourite Burns poems that can be recited between courses. Happy Burns Night!

O my Luve’s like a red, red rose, 
That’s newly sprung in June: 
O my Luve’s like the melodie, 
That’s sweetly play’d in tune. 

As fair art thou, my bonie lass, 
So deep in luve am I; 
And I will luve thee still, my dear, 
Till a’ the seas gang dry. 

Till a’ the seas gang dry, my dear, 
And the rocks melt wi’ the sun; 
And I will luve thee still, my dear, 
While the sands o’ life shall run. 

And fare-thee-weel, my only Luve! 
And fare-thee-weel, a while! 
And I will come again, my Luve, 
Tho’ ’twere ten thousand mile!

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