A sweet, tart and colourful cake made with white chocolate and flavoured with orange and cardamom. Chilli is an optional extra. Perfect for Christmas, Thanksgiving, New Year's Day or any other winter festivities.
Prep Time30 minutesmins
Cook Time40 minutesmins
Course: Afternoon Tea, Dessert
Cuisine: British
Keyword: cake, cardamom, Christmas, cranberries, upside-down cake, white chocolate
50gwhite chocolate(I sometimes use white chilli chocolate)
200ggolden caster sugar(I used cardamom sugar)
200gunsalted butter
4cardamom pods(unless using cardamom sugar)
1pinchsea or rock salt
1orange - zest and juice
4medium eggs
225gwholemeal spelt flour(or half wholemeal flour and half plain)
1tspbaking powder
4tbspkefir, buttermilk, sour milk or watered down yoghurt
Instructions
Melt the butter in a large pan.
Add the sugar and leave on the heat for a couple of minutes.
Remove from the heat and stir in the cranberries. Leave to one side.
In a large bowl placed over a pan of not quite boiling water, melt the chocolate.
Cream the sugar and butter until pale in colour and fluffy in texture.
Grind the seeds of the cardamom pods to a powder and add along with the salt and orange zest. Cream a bit more.
Beat in the eggs alternately with a spoonful of the flour (see next line).
Sift in the flour and baking powder.
Stir in the sour milk or kefir along with the orange juice.
Turn the cranberries and sugar into a 23cm round silicone cake mould or lined tin, then pile the batter on top.
Bake for 40 minutes at 180℃ (350℉, Gas 4) or until an inserted skewer comes out clean. Leave to cool for a few minutes, then turn out onto a plate.
Notes
Fresh cranberries aren't always easy to find, so it's fine to use frozen if that's all you have.Please note: calories and other nutritional information are per serving. They’re approximate and will depend on exact ingredients used.