Mince Pie Brownies
Serves 9 - 12
(0)
Cranachan Cake
January 7, 2025
Serves
The traditional dish to end a Burns night celebration, cranachan is a delicious mix of cream, raspberries, oats and honey – a true taste of School. We’ve married these crowdpleasing ingredients (including our own Cornish stamp of clotted cream) with a whisky soaked sponge cake. Best served with an extra wee dram of Scotch – just in case.
Cranachan Cake
Serves: 9-12Method
Step 1
Preheat the oven to 180c. Grease and dust flour in three 20cm cake tins.
Step 2
Using an electric mixer, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, scraping down the sides of the bowl between each addition. If the mixture starts to curdle, add a little of your weighed flour.
Step 3
Add the vanilla extract. Combine the flour and baking powder before adding to the mixture. Finally, stir in the yoghurt.
Step 4
Bake in the centre of a preheated oven for approx 20-25 minutes or until a skewer inserted into the cake comes out clean.
Step 5
Leave to stand in the tins for 5 minutes, before turning out onto a cooling rack. When just slightly warm, brush or drizzle all the whisky evenly over the cakes.
Step 6
Toast the oatmeal, either on a dry pan on the stove, or grilling in the oven. Keep an eye on it – it will turn colour quickly! Take it off when it starts to brown and smells beautifully toasty.
Step 7
In a medium bowl, combine the clotted cream and three quarters of the raspberries, reserving the remainder for decorating. Using a fork, combine the two together while pressing down the raspberries to break them up.
Step 8
Stir through the honey and toasted oatmeal. Chill until you’re ready to assemble the cake.
Step 9
To assemble, layer up the sponges and cream, reserving just a little mixture to spread over the top.
Step 10
Finish with a dusting of icing sugar and the remaining raspberries. Enjoy with a dram of whisky.
Rate this recipe
There are no reviews yet. Be the first one to write one.
Ingredients
6 Eggs
410g Trewithen Dairy Salted Butter
410g Caster Sugar
410g Self Raising Flour
1 tsp Baking Powder
1 tsp Real Vanilla Extract
30g Trewithen Dairy Greek Yoghurt
200g Trewithen Dairy Cornish Clotted Cream
500g Fresh Raspberries
45g Oatmeal (or you can whizz up regular oats)
45ml Whisky
1 tbsp Honey
Icing Sugar to decorate – optional
Do you have a recipe suggestion?
Do you have a recipe that is a family favourite and just too good not to share? Or maybe a grandparent’s recipe that is a timeless classic? Submit your recipe at the link below. If we use the recipe on our website, we will put your name up in lights and send a lovely gift as a thank you.