English cake (reinvented)

Reinvented English cake with cranberries and caramelized nectarines

Welcome to the delicious world of desserts! Today, I will share with you an enticing recipe for reinvented English cake that combines the sweet flavors of cranberries and nectarines with the crunchy texture of walnuts and almonds. Whether you prepare it for a special occasion or simply to indulge yourself, this cake will bring a smile to anyone's face. Let's get to work!

Preparation time
- Preparation time: 20 minutes
- Baking time: 40 minutes
- Total time: 1 hour
- Number of servings: 12 slices

Ingredients
For the cake:
- 50 g dried cranberries
- 200 g dried nectarines
- 150 g raw sugar (or white sugar, if you prefer)
- 150 g soft butter, at room temperature
- 100 g walnuts
- 100 g almonds
- 300 g flour
- 3 large eggs
- 1 teaspoon baking powder
- 1 pinch of salt

For the topping:
- 150 g raw sugar
- 50-60 g heavy cream
- 50 g butter
- 2 tablespoons water

The story behind the recipe
The English cake has a rich and fascinating history, being a symbol of pastry traditions from various corners of the world. This reinvented version brings a fresh breath, combining classic ingredients with modern flavors. The cranberries and nectarines provide a delicious contrast between sweetness and acidity, while the walnuts and almonds add an irresistible crunchy note.

Useful tips for ingredients
- Cranberries: They not only add a unique taste but are also rich in antioxidants. If you want a more intense flavor, you can soak them in warm water for 10 minutes before using.
- Nectarines: Choose high-quality dried nectarines, as they contribute to the cake's flavor. If you can't find them, you can use dried apricots or plums.
- Raw sugar: This adds depth of flavor and a slight caramel note. If you don't have raw sugar, white sugar will work too, but the flavor will be slightly different.
- Walnuts and almonds: Lightly toasting them in the oven for about 10 minutes will enhance their flavors. It's a simple but effective technique!

Step-by-step preparation technique

1. Preparing the fruits:
In a pot, add the cranberries and dried nectarines along with 100 ml of water. Place the pot over low heat and let them simmer for 5 minutes until they hydrate. Once boiled, remove from heat and let them cool. When cool, use a blender to turn them into a smooth puree.

2. Preparing the syrup:
In another container, add 5 tablespoons of raw sugar and 3 tablespoons of water. Place the mixture over low heat, stirring constantly until the sugar completely dissolves. Once the syrup is formed, remove it from the heat and let it cool.

3. Grinding the walnuts and almonds:
Use a food processor to grind the walnuts and almonds until they become a fine powder. Do not grind them too much, or you will get a paste.

4. Preparing the batter:
In a large bowl, mix the soft butter with the remaining sugar until creamy. Add the eggs, one at a time, mixing well after each addition. Then, incorporate the sugar syrup, baking powder, flour, ground walnuts, and almonds, as well as the fruit puree.

5. Baking:
Prepare a round baking pan with removable edges, greased with butter and lined with flour. Pour the batter into the pan and smooth the surface. Preheat the oven to 180 degrees Celsius and bake the cake for about 40 minutes, or until a toothpick inserted in the middle comes out clean.

6. Preparing the topping:
In a pot, add the sugar and let it caramelize, stirring occasionally. When it reaches an amber color, carefully add 2 tablespoons of water and stir. Turn off the heat and add the butter and cream, stirring vigorously until smooth.

7. Finalizing:
Once the cake has cooled slightly, pour 3/4 of the caramelized topping over it, leaving the rest for serving. Let the cake cool completely before cutting it into slices.

Serving suggestions
This cake is absolutely delicious served plain, but you can accompany it with a scoop of vanilla ice cream or a fresh fruit sauce. A cup of tea or a fragrant coffee pairs perfectly with this delicacy.

Possible variations
If you want to experiment, you can replace the cranberries with blueberries or dehydrated raspberries, and the nectarines with dried peaches. Also, to add a refreshing note, try adding a bit of lemon juice or lemon zest to the batter.

Nutritional benefits
This cake is not only a delicious treat but also a good source of nutrients. Walnuts and almonds are rich in omega-3 fatty acids, protein, and vitamins, while cranberries contain antioxidants and essential vitamins. Although the cake has a high sugar content, it can be enjoyed in moderation as part of a balanced diet.

Frequently asked questions
- Can I use fresh fruit instead of dried?
Yes, but make sure to clean and cut them into small pieces to integrate well into the batter.

- How can I store the cake?
Keep the cake in an airtight container at room temperature for 3-4 days. You can freeze the cake for up to 3 months, but make sure to wrap it well.

- Is this recipe suitable for vegans?
This recipe contains eggs and butter, but you can experiment with vegan alternatives, such as banana puree or almond butter.

I wish you much success in making this reinvented English cake! May each slice be filled with flavor and joy!

Cranberries together with nectarines are placed in a saucepan over low heat with a little water to hydrate, they need a few minutes. After boiling for about 5 minutes, we set them aside and let them cool. When they are cold, we puree them with a blender. From 5 tablespoons of sugar and 3 tablespoons of water, we form a syrup as follows: we put the water with the sugar on low heat until all the sugar is dissolved. We set it aside and let it cool. We grind the walnuts and almonds. We mix the soft butter with the remaining sugar and add the eggs one by one, mixing well after each addition. We gradually add the syrup made from sugar and water, baking powder, flour, walnuts, almonds, and fruit puree. Then we add the flour. We pour the mixture into a baking pan (I used a round pan with removable edges) greased with butter and dusted with flour. We bake in the preheated oven (180 degrees) for about 40 minutes. Topping: In a saucepan, we put the sugar over heat and let it caramelize. When it has the color of amber, we add water and let it melt. We turn off the heat and carefully add the butter, stirring vigorously, and the cream. We pour this topping over the cake taken out of the oven and cooled slightly 3/4, while the rest is kept for when we cut a slice. The walnuts and almonds are better if we keep them in the preheated oven for about 10 minutes before grinding.

 Ingredients: 50 g cranberries, 200 g dehydrated nectarines, 150 g raw sugar, 150 g soft butter, 100 g walnuts, 100 g almonds, 300 g flour, 3 eggs, 1 baking powder, 1 pinch of salt. Topping: 150 g raw sugar, 50-60 g heavy cream, 50 g butter, 2 tablespoons water.

 Tags:  fruit cake walnut cake