Cranachan Cake
DESCRIPTION
The traditional dish to end a Burns night celebration, cranachan is a delicious mix of cream, raspberries, oats and honey – a true taste of Scotland. 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.
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 Natural 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
METHOD
- Preheat the oven to 180c. Line a 20cm square baking tin with baking parchment.
- Combine all the ingredients in a medium saucepan over a low heat. Stirring from time to time, cook gently for approximately 5 minutes, allowing the cream to melt into the oats and the mixture is glistening.
- Press the mixture into the baking tin and smooth over the top. Bake for approx 20 minutes, or until golden and slightly caramelised at the edges.
- Remove from the oven and allow to cool and gently score squares into the top while still warm. Stores in an airtight container for up to three days.
