The couple of times, I’ve seen fresh and local cranberries here, I’ve been hesitant to buy them. Unsure I’d like them and mostly how to cook them -I know, that might sound odd to you if you’re a North American reader.
A week ago, I overcome my indecision and grabbed a bag full of these ruby berries. For several days, they sited in the fridge before I spot a recipe in one of the books I’ve been offered recently.
Books which have been a great source of inspiration, I should say. Such a good feeling, to be inspired. When enthusiasm, willingness and idea collide. A positive mindset that triggers action and prompted me for example, to go and stroll in the streets, camera in hands… And an outcome I might share with you on a later stage.
But for now let’s go back in the kitchen, where the cranberries have been lovingly baked into an upside down cake, from an original recipe of La Tartine Gourmande Recipes for an Inspired Life.
The book, a faithful version of Béa’s beautiful blog, is indeed visually inspiring and well put together with personal stories and anecdotes that I’ve enjoyed reading.
As described, the cake is moist and gave to Paprika and I our very first taste of cranberry.
Baked with ingredients from my pantry, I’ve made slight changes that give a subtle and pleasant coconut flavour to the original recipe.
Upside Down Cranberry Cake Makes one 9-inch round cake
Adapted from the book La Tartine Gourmande Recipes for an Inspired Life (My changes included between brackets)
For the cranberry topping
1 tbsp/ 14g / 1/2 oz butter
3 cups/ 300g / 10 1/2 oz fresh cranberries
2 tbsp blond cane sugar
For the cake batter
1/2 cup plain whole yogurt ( 70ml coconut milk + 70ml yogurt)
1/2 cup/ 100g / 3 1/2 oz blond cane sugar
1/3 cup olive oil (5tbsp+1tsp)
1 vanilla bean, split open and seeds scraped out
1/4 tsp saffron threads (none)
3 large eggs
1/2 cup/ 60g / 2 oz quinoa flour or millet flour (45g coconut flour)
1/2 cup/ 90g / 3 oz brown rice flower (105g)
1/3 cup/ 40g / 1 1/2 oz almond meal (desiccated coconut)
2 tbsp cornstarch
2 tsp baking powder (none)
1/2 tsp baking soda (1 1/2 tsp)
Pinch of sea salt
Preheat oven to 350°F (180°C). Cut a round piece of parchment paper large enough to cover the sides and bottom of the cake mold. Butter the cake mold and line it with the parchment paper; set aside.
To prepare the cranberry topping: In a pot, melt the butter over medium heat. Add the cranberries and sugar and cook for a few minutes, stirring occasionally until the cranberries soften slightly. Transfer the cranberries to the cake mold, spreading them to cover the bottom entirely.
To prepare the cake batter: In a large bowl, beat the yogurt (and coconut milk) with the sugar. Stir in the olive oil, vanilla seeds, saffron and eggs. In a separate bowl, combine the quinoa (coconut) and brown rice flours, the almond meal (desiccated coconut), cornstarch, baking powder, baking soda and sea salt. Add the dry ingredients to the wet and mix thoroughly, taking care not to overwork the batter.
Pour the batter over the cranberries, place in the oven, and bake for 30 to 35 minutes, until the blade of a knife inserted in the cake comes out dry. Carefully flip the cake onto a plate and let cool slightly before removing the parchment paper. Serve with plain yogurt or whipped cream.
This is my entry to Sweet NZ hosted this month by Shirleen of Sugar and Spice
La suite en français…