Cranberries, white chocolate and crystalized ginger. Ruby red, wonderland white and glistening gold, a perfect festive trio of flavours and colour. My first cranberry recipe of the season, I’m so happy that their available in the supermarkets. As soon as I saw them I grabbed a bag. I made this cake in my parents house, the last cake I baked there. Keep stopping back to see what tasty treats are going to come out of my very own kitchen!
I love my buckles, I have a quite a few on the blog already and my collection is growing. This is my festive buckle. Bursting with tart, juicy cranberries, smooth, silky white chocolate and rich, spicy niblets of ginger, my buckle is seasonally appropriate. This cake is guaranteed to get you in the festive mood, you know Christmas is approaching when you start seeing white chocolate and cranberry sweet treats.
It’s a classic combination, and why mess with perfection right? Cranberries and white chocolate are meant to be together. The sharp tartness and the creamy, velvety white chocolate, a match made in heaven. Well I can’t leave things alone, I have to put my own spin on it.
Streusel, everyone loves streusel. What’s not to love about the crumbly, sugary, spiced topping. My buckles get a generous covering. This buckle has all the usual components butter, flour and light brown muscovado sugar. The additions to this festive cake is a little ground ginger and a bag of white chocolate chips. The chips get burnished and bronzed on top, melting sweetly in your mouth as chocolate should.
The cake is crammed full of cranberries, I don’t think I could have gotten any more in there. Make you sure the cake is done when you pull it from the oven, this buckle will take a little while longer than all my other one’s take to bake. Also don’t worry about how thick and stiff the batter is. This is due to the fact that I used frozen cranberries and also because I used such a lot of them. Just press all the batter into the cake tin and make sure it’s level.
More white chocolate chips are added into the batter as well as some finely chopped crystalized ginger. The crumb tastes incredibly creamy, the ginger explodes like party poppers and the cranberries burst with juice and a little sharpness. I used frozen cranberries, I’d suggest you use frozen too, having not baked this cake with fresh cranberries I can’t say how damp the cake would turn out. This is a great last-minute cake to make if you want something entirely seasonally appropriate.
It’s great for a little breakfast indulgence, a little mid morning/mid afternoon indulgence or a little after dinner indulgence. Basically what I’m trying to say is it’s a perfect cake for anytime of day.
Yields – One, 9 inch round cake
50 grams (1/3 cup) Light brown muscovado sugar
50 grams (1/2 cup) Self-raising flour
3/4 teaspoon Ground ginger
100 grams (1/2 cup) White chocolate chips
60 grams (1/2 stick + 1 teaspoon) Unsalted butter at room temperature
240 grams (1 3/4 cups) Self-raising flour
2 teaspoons Baking powder
Pinch of Maldon salt
120 grams (3/4 cup) Light brown muscovado sugar
60 grams (1/4 cup) Unsalted butter at room temperature
1 Large egg
1 teaspoon Pure vanilla extract
125 ml (1/2 cup) Buttermilk
100 grams (1/2 cup) White chocolate chips
4 pieces Crystalized ginger
300 grams (10 1/2 ounces) Frozen cranberries
1. Pre-heat the oven to 180C,160C(Fan),375F and butter a round 9 inch springform cake tin. Line the base with parchment paper and butter this too. Set to one side.
2. Make the streusel topping by adding the light brown muscovado sugar, flour, ginger, white chocolate chips and the butter to a medium size bowl and using your finger tips, rub everything together until you have a breadcrumb texture. Set to one side.
3. Using an electric mixer with a paddle attachment cream together the butter and sugar until you a smooth, fluffy, light mixture. This should take 5-8 minutes. Scrape down your bowl with a spatula.
4. Crack the egg into a small bowl (I always do this before adding eggs to my batter as I don’t want a bad egg to ruin my mixture) and add to your creamed mixture and also add the vanilla extract mixing until smooth. Scrape down your bowl with your spatula.
5. Using the medium speed of your mixer, starting and ending with the flour, add 1/3 of the flour, mixing until the flour just starts to disappear then add 1/2 the buttermilk and keep doing the same until everything has been added. Scrape down the bowl once more with your spatula to make sure you get every last bit of your batter mixed thoroughly together.
6. With the mixer on a low-speed add the crystalized ginger, white chocolate chips and the frozen cranberries. The batter will be very stiff, so do your best to mix everything together.
7. Scrape the batter into your cake tin and scatter over the streusel topping. Bake for 1 hour or until a cake tester inserted into the middle of the cake comes out clean. Leave the cake to cool on a wire rack for 15 minutes.
8. Release the outer ring of the tin and leave to cool completely.
* The cake will last for up to 3 days.
* Store in a cake tin with a tight-fitting lid.
* Keep in a cool dry place away from direct sunlight.
* Leave the cake to cool throughly before attempting to cut it, otherwise it will crumble a lot.