INGREDIENTS
Serves 12
Topping
100g plain flour
70g ground almonds
50g light brown soft sugar
100g demerara sugar
1 tsp cinnamon
115g cold salted butter, cubed
For the cake
115g salted butter, softened
100g caster sugar
2 large eggs, lightly beaten
1 tsp vanilla bean paste
210g plain flour
½ tsp baking powder
½ tsp cinnamon
½ tsp ground nutmeg
½ tsp ground ginger
125ml soured cream or yoghurt
150g dried cranberries
Orange cream
200ml double cream
½ tsp vanilla bean paste
Zest of 1 large orange
1 tbsp of icing sugar
Juice of ½ an orange
For the topping, place everything into a large bowl. Rub in the butter until the mixture resembles bread crumbs. Place into the fridge to chill.
Preheat the Miele oven to Fan Plus, 170°C. Grease and base line the Miele round baking tray with non-stick paper.
For the cake, place the butter and caster sugar into another large bowl. Whisk using an electric hand whisk until pale and fluffy.
Gradually and slowly add the eggs, followed by the vanilla bean paste.
In another bowl, mix the flour, baking powder, cinnamon, nutmeg and ground ginger. Fold this into the wet mixture, followed by the soured cream or yoghurt and dried cranberries.
Tip the cake mixture into the lined Miele round baking tray. Sprinkle the top of the cake with the chilled topping.
Place onto a baking tray into the preheated oven. Bake on Fan Plus, 170°C for 25-30 minutes.
For the orange cream, whisk together all of the ingredients until soft peaks form.
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