I recently took to the stage at The BIG Cake Show down in sunny Devon and had the pleasure of demonstrating two cakes to the masses! This Cranachan Cake was a hit with the audience, and although it looks like there are several elements to prepare, it’s relatively simple to make and is delicious. I had my very good friend and fellow Bake Off Buddy Glenn Cosby on stage asking me questions – it didn’t feel like I was on a stage, but like we were in one of our kitchens just joking around and catching up!
With a Scottish husband and a fondness of Whisky, this cake was created to honour that great Scottish dessert, Cranachan. A great dessert for a Burns Night party or to celebrate St Andrew’s Day.
Photo Credit: John Holland @jiholland111
- 250g Caster Sugar
- 8 Eggs
- 250g Plain Flour
- 50g Unsalted Butter, melted
- 500g Raspberries
- 500g Jam Sugar
- Squeeze of Lemon
- 600ml Double Cream
- 3-4 tbsp Honey
- 5-6 tbsp Whisky
Oat & Hazelnut Praline
- 150g Caster Sugar
- 50g Oats
- 30g Hazelnuts
- Extra Fresh Raspberries to decorate
Start by making the praline. Line a baking sheet with baking parchment and set to one side. Place a frying pan over a medium heat and sprinkle in the sugar. Leave the sugar to melt without stirring and then turn the heat up. When the sugar turns a caramel brown, mix in the oats and nuts and stir well. Tip the hot mixture onto the lined sheet and leave to cool completely. Be careful as the mixture will be boiling. Once cooled, break some of the praline into nice chunks to decorate the top of the cake and bash the rest into smaller pieces.
For the jam, place the raspberries into a medium saucepan until they start to break down then add in the lemon juice and sugar. Bring to a boil and leave to boil for 5 minutes. To test if the jam is ready, place a teaspoon full onto a plate that has been in the freezer. Run your finger through the mixture, if it keeps its shape and wrinkles, then it’s ready. If it’s still a little runny, leave to boil for another 3 minutes and test again. Remove from the heat and leave to cool for 10 minutes before storing in a sterilised jar.
To make the genoise sponge, preheat the oven to 180C/Gas 4 and grease and line two 9in round, loose bottomed cake tins.
Whisk the sugar and eggs in a large bowl until thick and pale, this will take a few minutes. Sieve and then fold in the flour, followed by the melted butter. Make sure that all the flour has been mixed in, then divide the mixture between the two tins.
Bake for 20-30 minutes, until the cakes are springy to the touch. Leave to cool in the tins for at least an hour before cooling completely on a wire rack.
To make the Whisky cream, whisk the cream in a large bowl until soft peak stage then add in the honey and Whisky to taste.
To assemble, cut the two cakes in half lengthways and place one half on your presentation plate. Spread on a quarter of the Whisky cream followed by a good amount of jam then a good sprinkle of the oat and nut praline. Repeat with the remaining cake until you have the top left to decorate. For the top of the cake, spread on the remaining cream and decorate with the fresh raspberries, the larger chunks of praline as well as some of the smaller pieces and a drizzle of the jam.