Cranberry is another true superfruit. Whether in sweet or salty dishes, this delicious ingredient gives every recipe a fresh, fruity flavour. While raw cranberries are very sour, they are scrumptious when cooked.
Roughly chop the chocolate and cranberries. Mix the butter with the sugar, vanilla pulp and salt until creamy. Gradually add the eggs. Then add the whipped cream, and mix well. Combine the flour with the baking powder, sift over the egg mixture, and fold in. To finish, add the chopped chocolate and cranberries.
Line the spring-form tin with baking paper, grease the edges, and sprinkle with breadcrumbs. Alternatively place patty pans in the muffin tray. Pour the dough into the tin/tray, and bake in the preheated oven for approx. 30-35 minutes at 150°C (convection) (electric: 175°C / Gas: Level 2).
After baking, leave the cake to cool, and dust with icing sugar if desired.
Simone Filipowsky is more than happy to travel 15 km to get to her favourite ice-cream parlour. She also loves a challenge when cooking. Colours play a particularly major role in her maginative creations, though the primary focus is on natural products.
As an organic specialist in nuts, dried fruit and coconut products, we currently employ 80 members of staff, and our product range includes more than 120 different products - all at organic quality, of course! MorgenLand is part of the entire production chain from cultivation to marketing, and thus promotes organic farming worldwide.