John Myers
Ingredients for 1 servings:
- 120 g butter, soft
- 120 g sugar
- 20 g vanilla sugar
- 1 pinch of salt
- 1 organic lemon(s), juice and grated peel
- 4 eggs
- 200 g flour
- 20 g baking powder
- 125 g cranberries
- 150 g powdered sugar
- 10 g butter for the mold
- 10 g almonds, ground for the mold
Instructions
Working time approx. 25 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 45 minutes; Total time approx. 2 hours 10 minutes
Preheat the oven to 160 degrees fan/convection oven. Cream together the softened butter, sugar, vanilla sugar, salt, and lemon zest until fluffy. Beat in the eggs one at a time and continue beating. Squeeze the lemon and add about half of the lemon juice. Mix the sifted flour with the baking powder, fold in, and mix. Fold in the cranberries with a rubber spatula. Grease the Bundt pan and distribute the almonds evenly. Pour the batter into the Bundt pan and place in the oven. Bake for about 40-50 minutes. Do a skewer test. Remove the finished cake from the oven and let it cool. After about 10 minutes, transfer the cake to a wire rack. Finely sift the icing sugar and mix it with the remaining lemon juice. Apply the glaze with a pastry brush.
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