Cranberry crumble cake
Crunchy, buttery and juicy
Published originally on my blog on 27 December 2013
Hello, friends. I hope you all had a wonderful Christmas with lots of good food and company.
My Christmas was indeed delicious, with roast turkey, rice with chestnuts, pine nuts and soultanas, duck fat roast potatoes and lots of traditional Greek Christmas sweets, like kourabiedes and diples.
On the second day of Christmas I made this cake. It wasn’t really that I needed another sweet around the house, but I wanted to use up the fresh cranberries I had in my fridge. They were going to spoil if I didn’t do anything with them and I hate to waste food.
This cake was the perfect thing to make on the day. Easy, quick and thoroughly enjoyable. A cake made up of three layers. A thin cake layer flavored with Grand Marnier, a layer of plump, fresh cranberries and a crumble topping with demerara sugar, cinnamon and halved blanched almonds.
When it came out of the oven it was difficult to hold off from trying it right then and there. The aromas were torturing us but we had to wait unless we wanted scorched lips.
Crunchy from the almonds and the buttery, almost caramelized crumble, with hints of cinnamon and orangey Grand Marnier, notes of toffee from the demerara sugar and a pleasant sourness from the softened, juicy cranberries bringing balance, a good dollop of thick crème fraîche, and moments later, it was gone.
Cranberry Crumble Cake
You can substitute the fresh cranberries with frozen ones that you have thawed before using, however fresh cranberries have superior flavor and texture.
