Food_Heaven_-_November_2019

Cranberry upside-

down cake

SERVES 8-10

For the fruit layer

275g (9¾oz) fresh or frozen

cranberries

1 tbsp brown sugar

2 tsp orange zest

For the caramel

135g (4¾oz) brown sugar, packed

45g (1½oz) unsalted butter

For the cake

260g (9¼oz) plain flour

1½ tsp baking powder

½ tsp bicarbonate of soda

265g (9½oz) granulated sugar

½ tsp salt

2 large free-range eggs, at room

temperature

280g (10oz) crème fraîche

1 tbsp vanilla extract

85g (3oz) unsalted butter, at room

temperature

1 Preheat the oven to 160°C/Gas Mark

2½. Butter a 25x12cm (10x5in) loaf tin

and line with parchment paper, leaving a

few inches of overhang on each side.

2 To prepare the fruit layer, combine the

cranberries, brown sugar and orange

zest in a bowl and gently mix with your

hands or a rubber spatula to coat the

cranberries and evenly distribute the

sugar and zest. With a spoon, transfer

the fruit from the bowl to the prepared

tin, keeping in mind that there will be

more fruit than the bottom of the pan

can accommodate. The cranberries will

shrink during baking so the fruit settles

into an even layer.

3 To prepare the caramel, stir together

the brown sugar and butter in a small,

heavy saucepan; bring the mixture just to

a boil over medium-low heat, stirring to

combine with a rubber spatula, so the

sugar doesn’t burn before the butter is

fully melted. When the caramel has

softened and begun to boil, remove the

pan from the heat. Immediately pour the

caramel evenly over the fruit mixture in

the loaf tin and set aside to cool and set

without agitating the mixture.

4 To make the cake, sif t the flour, baking

powder and bicarb into the bowl of a

stand mixer fitted with the paddle

attachment. Add the sugar and salt and

stir to combine. In a small bowl, whisk

together the eggs, crème fraîche and

vanilla. Add the butter to the dry

ingredients in the mixer bowl. Mix on low

speed until the mixture is sandy and the

butter can no longer be seen. Add the egg

mix ture, then beat on medium speed until

smooth, about 1 minute, stopping the

mixer halfway through to scrape down

the sides of the bowl with a spatula.

5 Pour the cake bat ter on top of the fruit

and caramel in the prepared tin and

smooth to the edges with an offset

spatula. Give the pan a few hard taps on

the counter to knock out any air bubbles

from the batter.

6 Bake the cake until it has risen and

become a deep golden brown colour,

and a cake tester inserted into the

centre comes out clean, about 1 hour. It

might require more time. Let cool in the

tin on a wire rack for 30 minutes. To

unmould, run a small, thin knife around

the sides to detach any hardened bits of

caramel from the cake tin. Place an

inverted serving dish onto the surface of

the cake and, using a towel or oven

mitts, flip the cake tin and dish and

carefully slide the tin from the cake.

Gently peel off the parchment and allow

the cake to continue cooling at room

temperature for 1 hour before serving.

The cake will keep, covered at room

temperature, for up to 3 days.

The recipes on page

32 are taken from

Tartine: Revised

Edition by Elisabeth

Prueitt, published by

Chronicle Books

(£29). Photography

by Gentl + Hyers.

32 baking heaven NOVEMBER WWW.FOODHEAVENMAG.COM

Fruit and nut cake

SERVES 6-8

55g (2oz) tapioca flour
25g (1oz) flour
1 tsp sea salt
¼ tsp bicarbonate of soda
¼ tsp baking powder
335g (11½oz) dried dates or figs
200g (7oz) dried apricots,
nectarines, plums, peaches, or
cherries (halve large fruits such
as figs or peaches)
300g (10½oz) assorted nuts, such
as walnuts and pecans
160g (5½oz) brown sugar
3 large free-range eggs
1 tsp vanilla extract

1 Position a rack in the lowest position of
the oven and preheat to 150°C/Gas Mark

2. Grease and line a 23x12cm (9x5in) loaf
   tin with parchment paper.
   2 In a large bowl, whisk together the
   flours, salt, bicarbonate of soda and
   baking powder to combine. Add the
   fruit, nuts and brown sugar and mix
   thoroughly with your fingers.
   3 In a small bowl, whisk together the
   eggs and vanilla. Pour the egg mixture
   into the fruit and nut mixture and
   thouroughly combine with your hands
   until the fruits and nuts are covered.
   Scrape the mixture into the prepared tin
   and place in the oven.
   4 Bake until deep brown in colour and a
   knife inserted into the centre of the loaf
   comes out crumb-free, 1½-2 hours. If
   the cake gets too dark, loosely cover it
   with foil.
   5 Cool completely on a wire rack. To
   serve, slice with a sharp, heavy knife.
   Store, tightly wrapped, at room
   temperature for 1 week. The loaf also
   freezes beautifully for up to 1 month.