A Christmas favourite with a twist
(24 votes)
Cook: 2 Hours
Serves: 8
Price: 60p per serving
Nutritional Information
Each 136g serving contains
Energy
2255kj
539kcal
2255kj
539kcal
27%
Fat
21.0g
21.0g
High
30%
30%
Saturates
10.0g
10.0g
Med
50%
50%
Sugars
66.0g
66.0g
High
73%
73%
Salt
0.30g
0.30g
Med
5%
5%
of your reference intake.
Typical energy values per 100g:
1658kj/396kcal
Typical energy values per 100g:
1658kj/396kcal
Ingredients
100g dried cranberries
3 tbsp Cointreau (or apple juice)
100g plain flour
1⁄2 level tsp baking powder
50g ground almonds
100g caster sugar, plus extra for dusting
3 large free-range eggs
Few drops vanilla extract
75g white chocolate
100g unsalted butter, softened
300g icing sugar
2 tbsp milk
Desiccated coconut, to serve
Method
1
Soak the cranberries in the Cointreau or apple juice. Pre-heat the oven to 200C/180C Fan/Gas 6. Grease a Swiss roll tin, 33cm x 23cm x 1cm deep, then line with non-stick baking paper.
2
Sift the flour, baking powder and a pinch of salt into a bowl, then add the almonds.
3
Put the sugar and eggs in another bowl and whisk for about 10 minutes or until thick and mousse-like. When you lift the beaters out of the bowl, it should leave a trail on top.
4
Whisk in the vanilla. Drizzle 1 tbsp water down the edge of the bowl and add the flour mixture. Gently fold in, then pour into the tin, spreading it into the corners.
5
Bake for 12 minutes or until the top springs back when lightly pressed. Meanwhile, dust a sheet of baking paper with caster sugar. When the cake is ready, immediately turn it out on to the paper and remove the lining. Trim the edges, then fold the paper over from one short end and roll up, using the paper to help you.
6
Leave to cool on a wire rack, wrapped in the paper. Break the chocolate into a bowl over a pan of simmering water. Leave until half melted, then remove the bowl from the pan and stir the chocolate until completely melted. Leave until cool but still liquid.
7
Beat the butter until soft, then add the icing sugar and milk and beat until very light and fluffy. Carefully unroll the cake and spread half the buttercream on the inside. Drain the cranberries and sprinkle on. Roll up firmly, using the paper to help. Add the melted chocolate to the rest of the buttercream and spread on the outside of the cake. Mark with a fork to look like tree bark. Sprinkle with coconut and serve.