This is one of those total WOW cakes that will get you massive goddess points (gods more than welcome of course) without having to fiddle and twiddle with tricky baking techniques.
The cascade of bright scarlet fruit dripping down the sides is mesmerising and when you cut into it the soft yellow sponge is the perfect backdrop. I could eat this for days.
And most importantly it tastes off the charts amazing. We only had to test this once and it was hard to tweak as we all just loved it so much. So here it is, a first time round festive treat for the whole year.
I hope you all love it as much as we do.
Tip the cranberries and raspberries, into a small saucepan, over a low heat. Add in the zest and juice of the orange, with the coconut sugar. Heat gently on low heat for about 10 minutes – resist stirring to keep the cranberries in tact and beautiful. Turn up the heat to high, until bubbling gently, for 3-5 more minutes. Then set aside to cool and thicken up.
While the butter is melting in a saucepan, add dry ingredients (flours, almonds, baking powder, soda and salt) to a bowl. Pour the honey, beaten eggs, almond extract, vinegar and vanilla to a separate bowl, stirring the melted (not too hot) butter in. Pour the butter mixture into the dry bowl and mix well.
Pour half of the fruity topping into a greaseproof paper lined 8-inch cake tin, reserving the rest in the pan. Tip over the batter, ensuring it forms a seal all the way to the edges of the tin. Bake at 180 for 20-25 minutes or until golden brown. Remove from the oven and leave to cool on a wire rack in the tin. Then place a plate over the tin, and quickly flip it all over, so the cake sits on the plate with the jammy underneath now on the top! Peel away the greaseproof paper to reveal the cranberries. When ready to serve pour the reserved cranberry jam over the top of the cake, letting it trickle down the sides. Serve immediately!
NB The fruit can become a little purply tinged after a day or so, so do eat this in one go if you want it to look it’s best!