Another delicious recipe from Liz Franklin's, "brownies and bars". I really like this book! The few recipes that I have tried, have turned out really well. I love cranberries and almonds, and this recipe is just perfect. As usual, I reduced the sugar and sweetness turns out just right. This cake has a lovely soft texture with a light buttery moist. I will be making this again, for sure!
I am linking this to :
Potluck Sunday at Mommy's Kitchen
Cookbook Sundays at Brenda's Canadian Kitchen
Cranberry, Apple and Almond Squares
(adapted from "brownies and bars" by Liz Franklin)Makes 15
Preparation time : 45 minutes
You will need a lightly buttered deep roasting tin or cake tin measuring 20 x 30 cm/8 x 12 inches
250 gm/9 oz butter
250 gm/9 oz caster sugar, plus extra for sprinkling (I use 180gm)
4 eggs, beaten
250 gm/9 oz self-raising flour
150 gm/5 oz dried cranberries
2 dessert apples, cored and chopped
150 gm/5 oz flaked almonds
Preheat the oven to 180C/350F/gas mark 4. Cream the butter and sugar together until light and fluffy and then add the eggs, a little at a time until they are all fully incorporated. Stir in the flour, followed by the cranberries and apples. Add half the almonds and then spoon the mixture into the prepared tin.
Scatter over the remaining almonds and bake for 30 minutes, or until golden and springy.
Leave to cool in the tin, sprinkle with a little caster sugar and cut into squares. Store in an airtight container.