cranberry poppy seed cake with cream cheese frosting

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Cooking receipe to make cranberry poppy seed cake with cream cheese frosting under category General Recipes. You may find some video clips related to this receipe below.

cranberry poppy seed cake with cream cheese frosting

for the cranberry filling and frosting:

220g cream cheese at room temperature 75g unsalted butter at room temperature

300g icing sugar

400g fresh cranberries

150g caster sugar

juice of 1/2 lemon

for the sponge:

200g flour

1 1/4 tsp baking powder

good pinch salt

125g unsalted butter at room temperature

230g caster sugar

4 medium freerange eggs

dash vanilla extract

125m1 milk

1/2 tbsp poppy seeds

2 lemons finely grated zest of 1 juice of both

75g icing sugar

First make the frosting as it needs a good stretch in the fridge to firm up. Beat the cheese with the butter until smooth then gradually add the icing sugar and continue beating for another two minutes until the mixture is pale and fluffy.

Cover and put it in the fridge.

For the cranberry filling mix the fruit caster sugar and lemon juice in a saucepan add 200ml of water and gently bubble together until it goes jammy but still retains some whole pieces of fruit.

Leave to go cold.

Fish out some of the more wholelooking berries to decorate your cakes.

Grease the cake tins with butter then line the bases with greaseproof paper and dust the sides with flour.

Next mix together the flour baking powder and salt.

Then put the butter into an electric mixer bowl switch on and cream.

When it has lightened slowly tip in the sugar in dribs and drabs until it becomes fully incorporated then continue beating for about three minutes until it looks pale.

Next add the eggs one at a time letting each beat in until the mixture is fluffy. Incorporate the vanilla and any unmixed stuff still clinging to the bowl.

At a lower speed slowly add the flour. the milk and finally the poppy seeds and lemon zest.

Divide the mixture between the three tins and bake for 30 minutes at 180C350F/Gas Mark 4.

Meanwhile make the syrup by gently heating the lemon juice with the icing sugar until it is fully dissolved.

Remove from the heat and cool.

Stick a skewer into the sponges to test for doneness (if it comes out sticky cook for a further 10 minutes or so). When done remove from the oven prick deeply all over and pour over the syrup.

Leave to cool and allow time for the syrup to soak in then remove from the tins and leave to go cold on a wire rack.

When ready to assemble remove the paper from the base of the sponges and carefully cut them in half (in circles the three sponges will build two cakes). Start the cakes with a sponge base cut side up and spread with the cranberry jam mixture then top with another sponge slice and more jam.

Finish with a sponge placed on top cut side down.

Brush any loose crumbs from the sides then using a wide bendy knife spread and swirl the frosting all over the cake taking care not to work crumbs into the frosting.

Top with the reserved cranberries.

Has got just the right balance of sweetmeetssharp. You

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