Cranberry Cake

Ingredients

• 400 g fresh cranberries
• 300 g soft butter
• 30 g powdered sugar (from raw cane sugar)
• 180 g raw cane sugar
• 5 eggs
• 300 g spelt whole‑grain flour
• 1 packet baking powder
• 1 tsp cinnamon
• 200 g Ground hazelnuts
• 150 g dark chocolate shavings
• 125 ml milk (3.5% fat)

Instructions

1. 1.

   Rinse, wash and pat cranberries dry. Grease the bottom of a springform pan with 50 g butter. Sprinkle powdered sugar over it and spread the cranberries evenly.

2. 2.

   Beat the remaining butter until fluffy and stir in raw cane sugar. Gradually add eggs while beating. Mix flour with baking powder, cinnamon, hazelnuts and chocolate shavings, then alternately fold into the batter with milk.

3. 3.

   Pour the batter over the cranberries and smooth the surface. Bake in a preheated oven at 200 °C (180 °C fan; gas: level 3) for about 1 hour. Check doneness with a skewer. If the cake darkens too much, cover it promptly with foil.

4. 4.

   Remove the cranberry cake and let it cool. Carefully lift the edge from the pan with a knife and transfer the cake onto a plate. Serve dusted with cream and a pinch of cinnamon if desired.