Nantucket cranberry and walnut cake
Tart cranberries and walnuts beneath a tender vanilla batter.
Active time20 min
Cooking45 min
Total1 h 30 minResting : 20 min
Add to my week
Loading your week…
Ingredients
- 184 g unsalted butter
- 2 large whole eggs
- 57 g shelled walnuts
- 1 ml food-grade almond extract
- 5 ml vanilla extract
- 120 g plain wheat flour
- ½ tsp fine salt
- 297 g sugar
- 227 g fresh cranberries
Preparation
Heat the conventional oven to 180 °C. Line a 23 cm square tin with baking paper. Sort, wash and dry the cranberries. Coarsely chop them and the walnuts.
57 g shelled walnuts227 g fresh cranberries- oven
- square tin
- baking paper
- sieve
- knife
- board
Set aside 14 g of butter for the bottom and 170 g for the batter. Melt separately without browning. Spread the bottom portion over the paper. Let the batter portion cool slightly while preparing the fruit.
184 g unsalted butter- small saucepan
- two bowls
- lined tin
Spread the cranberries and walnuts in the tin. Sprinkle 99 g from the total sugar over the fruit. Reserve the remaining 198 g for the batter.
297 g sugar- lined tin
- spoon
Break the eggs into a mixing bowl. Whisk with the reserved 198 g of sugar, the 170 g of cooled melted butter and the extracts. Fold in flour and salt until no dry patches remain. Spread the thick batter over the fruit.
2 large whole eggs1 ml food-grade almond extract5 ml vanilla extract120 g plain wheat flour½ tsp fine salt- mixing bowl
- whisk
- spatula
Bake for 45 minutes at 180 °C, checking from 40 minutes. The top should be golden and a centre skewer free of raw batter. Bake longer if needed to reach this stage. Cool for 20 minutes before cutting.
- oven
- skewer
- cooling rack
- knife
Allergens
- Eggs
- Gluten
- Milk
- Tree nuts
Composition to check for: Celery, Crustaceans, Fish, Lupin, Molluscs, Mustard, Peanuts, Sesame, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration