Cranberry Sugee Cake

Instead of baking the cake in a large round cake pan, I divided the batter into 2 portions using a small bundt pan and a 6in round cake pan. I grease the bundt pan generously and coat with some ground almond as I afraid that I may have difficulty in unmoulding the cake.

Great tasty moist cake with buttery taste & grainy texture! I like the sweetness & sourness of the cranberries embedded inside the cake.

Ingredient

• 100gm dried cranberries
• 100ml hot water
• 140gm cake flour
• 1/2 tsp baking powder
• 100gm semolina
• 1/4 tsp salt
• 4 eggs
• 100ml milk
• 2 tsp vanilla extract
• 200gm unsalted butter
  
• 130gm sugar
• 2 tbsp honey

Method

1. Generously grease a 8" cake pan and line base.
   
2. Soak cranberries in hot water for 15 mins. Drain away liquid. Sift cake flour & baking powder. Stir in semolina & salt.
3. Whisk eggs and stir in milk & vanilla extract.
4. Cream butter, sugar & honey on medium speed until pale & fluffy for 2-3mins. Whisk in eggs mixture gradually.
5. Beat in flour mixture on low speed until fully incorporated. Fold in cranberries.
   
6. Spoon batter into cake pan and tap pan on hard surface to burst any air bubbles. Bake in preheated oven for 35-45 mins, or until an inserted toothpick emerges moist but clean. Cool cake in pan for 10mins before unmould and cool completely on rack.
   

Sweet Corn Fritters

Healthy fritters which can be served as a main meal or as a snack.

Ingredient

• 500gm potatoes, peeled
  
• 1 egg, lightly beaten
• 60ml milk
• 45gm plain flour
• 380gm sweet corn kernels
• 1 tsp dried mixed herbs
• 1 egg white
• salt & pepper to taste

Method

1. Boil potatoes and cook for 6 mins till soft. Drain well, mash and cool slightly. Add egg & milk and mix well. Fold in plain flour & mixed herbs.
2. Whisk egg white until soft peaks forms. Fold into corn mixture. Season with salt & pepper.
3. Heat oil in frying pan, spoon 2 tbsp corn mixture and cook for 2-3 mins per side. Serve warm.