Walnut Cranberry and Naartjie Cake

Ingredients

• 2 naartjies zest and juice divided
• 30 g cranberries (chopped)
• 2 tsp ginger grated
• 175 g self raising flour
• 1 1/2 tsp baking powder
• 175 g soft butter
• 175 g brown sugar
• 10 g olive oil
• 3 Exl eggs
• 2 tsp vanilla extract
• 50 g chopped walnuts

Instructions

1. 1

   Preheat oven to 180°C

2. 2

   Grease a 22 cm bundt pan

3. 3

   Zest the naartjies and set aside

4. 4

   juice naartjies add pour half into a small pan, add the cranberries and ginger and simmer on medium high heat until all the juice has reduced set aside to cool

5. 5

   Sift the flour and baking powder together and add the zest

6. 6

   In a stand mixer fitted with a creaming attachment add the butter and sugar and beat for 3 minutes whilst slowly drizzling in the olive oil. Beat until light and fluffy

7. 7

   Add the eggs, one at a time and continue to beat with each addition. The mixture may split, don’t panic when the flour is added the mixture will come together as it should. Add the vanilla

8. 8

   Scrape down the sides of the bowl and add the flour in batches of 3, continuing to beat between each edition

9. 9

   Add the cranberry mix to the walnuts and fold into the cake batter

10. 10

    Spoon the batter into the cake pan, levelling off to a flat smooth surface

11. 11

    Place pan on baking tray and bake in preheated oven for 40 - 45 minutes

12. 12

    Remove from oven and brush with remaining naartjie juice

13. 13

    Leave to cool in pan for 12 minutes

14. 14

    Turn onto wire rack and cool

15. 15

    Decorate with cream cheese icing and walnuts drizzle with honey if desired

16. 16

    Notes