Cranberry dumpling cake

AUTHOR
Eunice Scott
DIFFICULTY
easy
RATING
3 5
COOK TIME
20 mins
TOTAL TIME
20 mins

Ingredients

Servings: 24
  • 7-10 Tbsp Grease
  • 400 g soft butter
  • 400 g Sugar
  • 1 package Vanillin sugar
  • 7-10 Tbsp Salt
  • 7-10 Tbsp grated rind of 1⁄2 organic lemon
  • 6 Eggs (Gr. M)
  • 400 g Flour
  • 200 g finely ground almonds (with skin)
  • 25 g Cornstarch
  • 1 package Baking Powder
  • 150 ml Milk
  • 100 g thickened wild cranberries (glass)
  • 7-10 Tbsp Icing sugar

Directions

  1. 1

    Grease a fat pan (approx. 32 x 39 cm; at least 3.5 cm deep). Whisk butter, sugar, vanilla sugar, 1 pinch of salt and lemon zest with the whisk of the hand mixer for approx. 7 minutes until creamy.

  2. 2

    Stir in the eggs one by one. Mix flour, almonds, starch and baking powder and stir in briefly, alternating with the milk.

  3. 3

    Spread the dough on the fat pan. Spread the berries with a teaspoon as a blob. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for about 30 minutes. Let them cool down.

  4. 4

    Dust the cake with icing sugar.

Nutrition Facts

KCAL
340 kcal
CARBS
33 g
FATS
20 g
PROTEINS
5 g