Description
Tender, crumbly cake with dried cranberries, candied fruits and crispy strategem. This cake is not only perfect for a leisurely evening tea in the family circle, but it will look on a festive table.
Ingredients
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Flour
200 g
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Sugar
120 g
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Margarine
120 g
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Chicken egg
2 piece
-
Cranberry
100 g
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Candied
100 g
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Lemon peel
2 tsp
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Liqueur
3 Tbsp
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Leavening agent
1 tsp
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Vanilla
1 g
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Cinnamon
0.5 tsp
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Nutmeg
0.25 tsp
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Salt
1 pinch
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Butter
50 g
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Sugar
70 g
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Flour
100 g
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Vegetable oil
1 tsp
Cooking
Candied cranberries and pour over the liqueur and leave for three hours (can be overnight) at room temperature. If candied fruits are of large size-cut into small cubes. Instead of alcohol you can use lemon or orange juice.
With a fine grater to remove lemon zest.
In a Cup sift the flour, baking powder, spices, salt, vanillin.
Margarine (or butter) whip with sugar cream (about 3-4 minutes), add the lemon zest, mix well.
Not stopping to whisk, one to add to the dough eggs.
In a few receptions add flour.
Add to the dough cranberry and candied peel and stir with a spatula. The dough will be quite thick.
Put the dough in greased with vegetable oil form (my form diameter 20 cm), smooth.
For stresses in a Cup sift flour, add sugar and soft butter. All pereteret hands into crumbs.
Sprinkle with strategem pie. Bake in preheated to 160* oven for 55-60 minutes. (focus on your oven)
Readiness check wooden skewer. Cool pie in 15 minutes and put on a plate. Decorate as desired. I sprinkled the cake with powdered sugar and decorated with candied lemon peel.
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