Cranberry & Poppy Seed Cake
I remembered a cake from a magazine from many years ago. I added cranberries and made a butter cake that suited my taste.
It tasted more like a western cake recipe than a Japanese one.
-The base is a regular butter cake.
-If the cranberries are large, chop them up. They will fall apart when slicing the cake, so be careful. Recipe by Mrshimobukure
Cranberry & Poppy Seed Cake
I remembered a cake from a magazine from many years ago. I added cranberries and made a butter cake that suited my taste.
It tasted more like a western cake recipe than a Japanese one.
-The base is a regular butter cake.
-If the cranberries are large, chop them up. They will fall apart when slicing the cake, so be careful. Recipe by Mrshimobukure
Cooking Instructions
- 1
1) Grease the cake pan with butter and line with parchment paper. 2) Sift the powdered ingredients. 3) Bring the egg and cranberry to room temperature.
- 2
Microwave the butter and sour cream for 30-40 seconds. Use a whisk to mix. Preheat the oven.
- 3
Add the granulated sugar and mix together.
- 4
Add the beaten egg in 5 batches and stir it in.
- 5
Add 1/3 of the powdered ingredients and mix.
- 6
Divide the remaining powdered ingredients into 2 batches and add to the batter. Mix in roughly with a rubber spatula.
- 7
Add the grated lemon peel and mix it in.
- 8
Mix in the poppy seeds and then pour into the cake pan.
- 9
Combine the ● filling ingredients.
- 10
Lightly pour the filling into the center of the batter.
- 11
Bake for 50 minutes at 180°C (after 40 minutes, cover with aluminum foil).
- 12
Once cooled, combine the icing ingredients.
- 13
Use a piping bag with a fine tip or a spoon to drizzle the icing over the cake.
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